Baked vegan zucchini quinoa fritters.
These baked vegan zucchini quinoa fritters finished with pesto mayo are so versatile and a great meat-free option for vegans and non-vegans. This recipe makes crispy, delicious perfect quinoa patties.
- 4 zucchinis
- 1 teaspoon salt
- 2 tbsp ground flax
- 6 tablespoons water or zucchini juice
- 1 medium onion finely chopped
- 3 garlic cloves
- 1/4 cup whole wheat flour
- 1 tablespoon corn starch
- 2 cups cooked quinoa
Preheat oven to 350ºF
Grate the zucchinis and put them on an old kitchen cloth, sprinkle with salt. Let it rest for about five to ten minutes.
Squeeze out the liquid. Do not throw it away.
In a small bowl put the two tablespoons of ground flaxseed and the six tablespoons of water or zucchini juice and set aside.
In a large bowl put the chopped onion, garlic, quarter cup of whole wheat flour, tablespoon of corn starch or tapioca flour and the two cups of cooked quinoa.Mix well and add the grated zucchinis and flax mix. Mix well and let it rest for 5 or 10 minutes. Form the patties. The mixture will be a bit sticky, it is normal. Put the patties on the baking sheet and arrange the shape if needed.Bake for 40 minutes or until golden brown on both sides.
To prepare the pesto mayo just mix the pesto with the mayo, add a bit of water if is to thick.
How to cook quinoa?
Add one cup of quinoa to a pot with 1 3/4 cup water. Cover and let it cook for 20 minutes or until most of the liquid is absorbed.
Calories: 195kcal | Carbohydrates: 26g | Protein: 6g | Fat: 8g | Saturated Fat: 1g | Cholesterol: 1mg | Sodium: 469mg | Potassium: 517mg | Fiber: 5g | Sugar: 5g | Vitamin A: 312IU | Vitamin C: 25mg | Calcium: 50mg | Iron: 2mg