Description
This is the perfect thing to make when you have leftover cooked quinoa! These Zucchini and Quinoa Fritters are so delicious by themselves and with the spicy aioli – that takes them over the top!
Ingredients
To make zucchini patties:
1/3 cup cooked quinoa
1 medium zucchini shredded (about 1 cup)
2 large eggs, beaten
3 cloves chopped garlic
2 Tablespoons chopped chives
1/2 cup grated parmesan
1/2 tsp. salt
1/4 tsp. pepper
1 cup gluten-free Panko breadcrumbs
1/4 cup avocado oil, divided
1 lemon, juice for on top (optional)
To make Spicy Aioli:
1/2 cup veganaise or mayonnaise
2–3 tsp. sriracha
1/4 tsp. garlic powder
Instructions
1.) Prepare quinoa according to the package directions. You will need 1/3 cup of the cooked quinoa for this recipe. Set aside the rest for meal planning for the rest of the week. Spread the 1/3 cup of quinoa and spread it over a cookie sheet to cool and dry out a bit.
2.) Grate zucchini and squeeze dry to remove excess moisture. and place in a medium-size bowl. Add the beaten eggs, cheese, chives, garlic, salt, and pepper. Stir to combine.
3.) Add the cooled quinoa, zucchini, and bread crumbs and combine them. Using an ice cream scoop, make into six patties.
4.) In a medium-sized pan, heat 1/4 of the avocado oil to medium-high heat. Add 3 patties and cook for 2-4 minutes on each side until golden brown on each side. Set aside cooked patties on a plate and repeat with remaining patties until all are cooked.
5.) To make the aioli, combine mayonnaise, sriracha, and garlic powder and stir to combine. Squeeze lemons over the pattie and server with spicy aioli.
