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Zucchini Quinoa Cakes with Gold’s Horseradish Alioli


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Zucchini Quinoa Cakes with Gold's Horseradish Alioli


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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.


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


6 Servings


  • 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


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


About May I have that recipe


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 were born and raised in Barcelona, Spain and now live in a small town on the East Coast of the United States ( I know what you're thinking.... why??? we will go ahead and say it, we blame our husbansd for that one). �Our parents are Lebanese - Syrian Jews . Our mom cooked the best, most flavorful, comforting home cooked meals you could ever imagine. Moving away from that, now that was a challenge.

So we decided to bring a piece of it here with us and shareit with everyone. �After all, what better way to make new friends and share our culture that through food. �Which brings us to how we started our blog May I Have That Recipe? �from our passion for food, our love for people and our need to share both.�

The ingredients, the flavors and the stories behind our recipes might change, but we can guarantee one thing: like our friends, you won't leave our home without asking: May I Have That Recipe?�


Vicky and Ruth





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

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

  2. good one

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