zucchini, red bean & quinoa cakes

I have a savory tooth. Is that even an expression? Well it is now. 

If you placed a piece of vanilla cake with vanilla frosting in front of me and a zucchini red bean and quinoa cake and said pick one, I'd no doubt go for the zucchini red bean quinoa cake. 

Then I'd ask nicely if I can have the vanilla cake back for dessert. 

I feel that most people would be able to define themselves as either a savory person or a sweet person.  Don't you? It does not mean that you do not enjoy both, it just means that if given the choice between the two, you'd opt for one over the other.

Since I'm a savory gal, I love savory cakes of all shapes and sizes. These little cakes, however, are my new fav. They're a combination of a couple of different cake recipes we have made recently in class. Zucchini cooks up nicely with the red beans, and the quinoa and millet are used to hold everything together (and make them super awesome). 

Oh, and in case you didn't know, quinoa cakes are all the rage right now amongst savory and sweet people alike.  If you haven't tried one, you need to go and make these now and find out why. 

 
zucchini & red bean cakes

{Inspired by a few differnt recipes I have made in class at The Natural Kitchen Cooking School}

Makes
About 6-8 cakes

Ingredients

1/2 cup of zucchini, grated (unpeeled)
1/2 teaspoon of sea salt
1/2 cup of onion, minced 
3 cloves of garlic, minced
1/2 cup of red beans (kidney beans)
1/2 cup of quinoa, cooked
1/2 cup of millet, cooked
2 tablespoons of lemon juice
salt & pepper

a couple of tablespoons of grapeseed oil

optional garnishes: lemon, parsley, sesame seeds

Directions

• Place the grated zucchini into a strainer in the sink or over a bowl and rub the 1/2 teaspoon of salt into it. Let it drain for about 20 minutes. 
• While the zucchini is draining, sauté the onion and garlic for about 5 minutes, until they are browned. 
• Then, in a large bowl, smash the red beans with a fork until they form a thick paste. Then add in the other ingredients for the cakes: zucchini, onion, garlic, quinoa, millet, and lemon juice, and then season with salt and pepper. 
• Once all of your ingredients are combined, form the mixture into small patties. 
• To cook the patties, heat up a couple of tablespoons of the grapeseed oil in a cast iron pan over medium heat.  Add the cakes, as many as will fit comfortably in the pan, and cook for about 5-7 minutes on each side (until they are browned).  Be careful when you're flipping the cakes, they can fall apart easily if you're not gentle with them.  
• When they're cooked on both side, transfer to a plate and garish with the optional lemon juice, parsley, or sesame seeds. Serve warm. 

Enjoy.

 

Comments

[Megan]

These sound delish!
I don't have millet on-hand, but have the remainder of the ingredients. Will the cakes be lacking without it or can I sub with an additional 1/2 cup of quinoa?

[Jodi]

Hi Megan! The millet holds together a little better than quinoa (which is why I did 50/50) however, you can just add another 1/2 cup of quinoa (or a little less). Just be extra careful when frying and flipping because they can fall apart.

[selena12321]

Thank you so much for this iformation here. That looks and sounds amazing! I love to bake, but lately my oven hasn't been good to me and things are coming out right. Either that or gluten free baking is just harder.

[laura]

Made these tonight and they were yummy. I served them in a lettuce leaf. My only issue was they fell apart. Perhaps I should have squeezed the zucchini dry through a cheesecloth?

[Kristin]

These were AMAZING!! My whole family ate them up with no left overs. Thank you :)

[dee]

I made them tonight , they were so delicious.. I added some cumin ground and It gave nice taste as well..This recipe is one of our favourite from now on!!! Thank you!