Recipe: Zucchini Quinoa Fritters

Zucchini Quinoa Fritters Recipe

These spicy patties are a good source of plant protein and fiber. Serve with liberal amounts of creamy, citrus-flavored lemon cream. This winning flavor combo will keep you satiated and your blood sugar levels in check for hours. This simple recipe makes 16 fritters.

Zucchini Quinoa Fritters Ingredients

1 ½ pounds zucchini
½ cup quinoa, cooked
1 egg, lightly beaten
1 tablespoon chia seeds
2 scallions, chopped
¼ cup fresh cilantro, chopped
1 clove garlic, minced
1 teaspoon cumin
1 teaspoon sea salt
¼ teaspoon cayenne pepper
½ teaspoon baking powder
4 tablespoons coconut oil

Lemon Cashew Cream Ingredients

1 cup raw cashews, soaked 4 hours or overnight
½ cup almond or other nut milk
zest and juice of 1 lemon
2 tablespoons nutritional yeast
½ teaspoon sea salt

Directions

Grate zucchini using a box grater or food processor. Place in a colander and press to drain excess liquid.
Place zucchini in a large bowl. Add remaining ingredients except for oil.
Heat 2 tablespoons oil in a large pan. Measure 1/4 cup portions of the batter and cook until browned, about 3 to 4 minutes on each side. Repeat with the remaining 2 tablespoons of oil and remaining batter.
For the lemon cashew cream: Drain cashews. Place all ingredients for lemon cashew cream in a high-speed blender. Blend until smooth. Adjust consistency by adding water or more nut milk. Serve with fritters.

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