• Email
  • Pin It
 

Zucchini Quinoa Cakes with Gold’s Horseradish Alioli

 

Contributed by:

Zucchini Quinoa Cakes with Gold's Horseradish Alioli
 

 

2 comments | Leave Comment

 
1 Star2 Star3 Star4 Star5 Star (0 Rating)
Loading ... Loading ...
 
 
 

Recipe

Zucchini Quinoa Cakes with Gold’s Horseradish Alioli

Quinoa gives these crispy cakes their fantastic crunch and tons of nutrition, but don't forget to add the flavorful aioli.

Times

  • Prep Time : 20 min
  • Cook Time : 40 min
  • Ready Time : 1 hour

Servings

6 Servings

Ingredients

  • 1/2 cup uncooked quinoa
  • 1 tablespoon extra virgin olive oil
  • 6 medium button mushrooms
  • 1 medium zucchini shredded
  • 2 garlic cloves minced
  • 1/8 teaspoon salt
  • 1/2 can chick peas ( about 8 oz)
  • 2 scallions, sliced
  • 2 tablespoons nutritional yeast (optional)
  • 3 tablespoons Dijon Mustard
  • 3 tablespoons unsweetened almond milk or water
  • 2 tablespoons coconut flour
  • 1 teaspoon Chili powder
  • 1/2 teaspoon cumin
  • 1/4 or 1/2 cup corn meal
  • 2 tablespoons extra virgin olive oil for cooking
  • 3 tablespoons vegan mayo for the alioli sauce
  • 2 tablespoons dijon mustard for the alioli sauce
  • 2 tablespoons Gold's Hot Horseradish for the alioli sauce
  • 1 head roasted garlic for the alioli sauce
  • 6 israeli pickles in brine or vinegar
  • 1 cup red cabbage shredded (optional) Sandwich garnish
  • 1 cup baby arugula Sandwich garnish

Directions

In a large sauce pan, bring water to a boil. Add salt and quinoa, reduce heat to medium and cook for 8-9 minutes until the quinoa is tender, but not mushy. Drain and set aside

Saute chopped mushrooms, shredded zucchini and garlic in one tablespoon of olive oil in a large non stick skillet. And 1/8 teaspoon of salt and cook for 5 minutes at medium heat, Set aside

Lightly mash chickpeas with a fork in a large bowl. Add 1 cup cooked quinoa, mushroom mixture, sliced scallions, nutritional yeast, mustard, almond milk, coconut flour, chili powder and cumin. Mix well using a fork or your hands.

Working with approximately 1.4 cup at a time, form about 6 patties and coat each one on both sides with cornmeal. Cook at medium low heat in a non stick skillet with 2 tablespoons of olive oil, about 10 minutes per side.

For the Alioli:
Cut the bottom of a head of garlic
Wrap it in aluminum foil and bake in the oven at 400F for 30 minutes. Remove from oven and let it cool.
In a medium bowl add mayo, dijon mustard, horseradish and mix well
Squeeze roasted garlic cloves into the sauce.
Wisk really well until garlic cloves become creamy and part of the sauce

Serve on a bun with some fresh baby arugula, red cabbage and pickles

Tags

About May I have that recipe

avatar

 

Close your eyes for a second. Imagine a gigantic blender in front of you. Add a piece of Spain, a chunk of Lebanon, a splash of Israel and a hint of America. Turn it on. Blend until smooth and voila! What do you get? Identity crisis? Not quite… (ok, maybe a little bit). But mostly, you get us. Confused? Keep reading and you’ll understand.

We are two Sephardic sisters, Vicky and Ruth, returning to our roots to harvest our Mediterranean background. Inspired by the foods of our childhood, our cooking is bold and full of flavor.

Many of our recipes are infused with items you might not have considered previously: …. lemon (always fresh!), sumac, zaatar, pomegranate molasses, orange blossom and rose water, that will enhance your cooking, allow you to experience new flavors, and get a taste of the Mediterranean without ever leaving your kitchen.

Now, thanks to our new blog,http://mayihavethatrecipe.com/, you’ll gain a more expanded cooking repertoire and serve a wider palette of bold flavors bursting with flavor and color.

Our real specialty is performing recipe makeovers; we start with a recipe that appeals to us, and then we change it to make it kosher, vegetarian, or vegan. Then we change it to make it healthier. We continue developing the recipe until it is perfect and then post it for you to use. We will often transform and adapt a recipe utilizing innovative products such as chia seeds, almond milk, coconut oil, almond flour.

As we continue to build their subscriber base, you can subscribe to our blog for free and receive e-mail notifications each time a recipe is posted. We hope you will visit our site soon May I Have That Recipe;http://mayihavethatrecipe.com/

 

 

 

comments

 

2 Responses to Zucchini Quinoa Cakes with Gold’s Horseradish Alioli

  1. What an interesting combination of flavors. I am intrigued.

  2. good one

Leave a Reply

Log in or Join For Free or leave a reply as a guest
Login



Your email address will not be published. Required fields are marked *

*

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <strike> <strong>

  Notify me of follow-up comments by email

Posted in