Monday, September 1, 2014

Zucchini, Apple & Quinoa Cakes with Cucumber Yogurt Dressing

Summer is coming to a close and yet, I'm still a vegetarian. I call myself a "summer vegetarian" because it's just easier for me to omit meat in my diet in the warmer months. The chill of fall makes it harder for me to resist the occasional chicken sausage soup, beef stew or turkey chili.  My husband is always happy once summer comes to a close because he knows it means a little chicken is on the horizon.

But for now, I'm very content in my meatless-world. And these zucchini apple cakes leaving me craving for nothing!! They are extremely delicious, filling and healthy. I LOVE them! Hope you do too!

Zucchini Cakes:
1/2 cup uncooked quinoa
1/3 cup pecans (or walnuts)
1 medium zucchini, grated
1 medium apple, grated with peel on
1/2 tsp salt
1/2 tsp pepper
3 green onions, sliced
1/4 cup fresh dill, chopped (substitute with 1 Tbl dried dill)
1/2 tsp garlic, chopped
1 Tbl ground flax (optional)
1 Tbl hemp seed (optional)
2 eggs
3/4 cup crumbled feta cheese

2 Tbl olive oil

Yogurt Dressing:
6 oz container of plain Greek yogurt
1/2 cucumber, chopped
1/2 red or yellow bell pepper, chopped
2 Tbl lemon juice
1/4 tsp garlic salt

Mixed lettuce

Put uncooked quinoa in a mini food processor and process until finely ground. Add pecans and process until mixture is smooth.

Place grated zucchini and grated apple in a strainer. Let stand 15 minutes. Use a few paper towels to squeeze out excess liquid through the strainer. The zucchini and apple should be barely moist by the time you are ready to use it.

Combine zucchini, apple, green onions, dill, salt, pepper, garlic,  feta cheese and eggs in a large bowl. Stir well to combine. Add the quinoa and pecan mixture and ground flax & hemp seeds, if using; stir well to combine.  Heat a large skillet over medium heat; add 1 Tbl olive oil to pan. Add 1/4 cup of the zucchini batter to the hot pan; use the back of the measuring cup to flatten the mound into a 3"-4" cake. Cook 4 minutes then flip cake to the other side. Cook another 4 minutes. Remove the finished zucchini cakes and repeat procedure with the remaining olive oil and rest of the batter.                         

For the dressing combine yogurt, cucumber, red bell pepper, lemon juice and garlic salt; stir well. Divide lettuce between plates. Top with zucchini cakes and dressing. Serve right away. Enjoy!!

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