Quinoa Zucchini Cakes (Fritters)

Quinoa With Mushrooms

Today’s recipe is for quinoa zucchini cakes. It’s only flaw is that the cakes are fried. This recipe works well for an appetizer, but for a main meal as well.

I’ve been trying to eat healthier for the past 2 years. That makes me consume a lot of super foods like quinoa, chia seeds and kale. Although I would like to share with you more recipes with these products, I feel that I still haven’t experimented enough. That’s why I promise to publish some more healthy recipes in the future. 

For this recipe in Bulgarian, please click here.

Servings: 6

Quinoa Zucchini Cakes (Fritters)

Prep Time:
15 minutes
Cook Time:
10 minutes
Total Time:
25 minutes
Healthy Zucchini Cakes
Quinoa Zucchini Fritters
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  • 1/2 cup uncooked quinoa
  • 1 cup water
  • 3 small zucchini peeled and grated
  • 1 egg
  • 1/2 tsp black pepper
  • 1/2 tsp thyme
  • 1/2 tsp garlic powder
  • 1/2 cup grated Parmesan cheese
  • 1/2 cup vegetable oil


  1. Sprinkle salt over grated zucchini. Place a mesh strainer over a bowl and add zucchini. Press and squeeze water from them. Let zucchini sit for 10 minutes, to allow water to drain.
  2. To cook quinoa- in a pan combine 1/2 cup quinoa with 1 cup water and bring to a boil. Then reduce heat to medium and cover. Let it cook until all water is absorbed or for around 15 minutes.
  3. In a large bowl combine zucchini, quinoa, egg, thyme, Parmesan cheese, black pepper and garlic powder. Using a tablespoon scoop small amounts of mixture and shape them into patties.

  4. In a skillet, heat oil over medium heat. Carefully add patties, leaving enough space between them and fry for about 4 minutes per side, until golden.
Course: Appetizer

Nutrition Information

Calories: 273, Fat: 22g, Saturated Fat: 16g, Cholesterol: 34mg, Sodium: 148mg, Potassium: 356mg, Carbohydrates: 12g, Fiber: 2g, Sugar: 2g, Protein: 7g, Vitamin A: 310%, Vitamin C: 17.6%, Calcium: 119%, Iron: 1.2%