Zucchini Cakes on a bed of rice, topped with broccoli microgreens
2 1/2 cups zucchini, grated & drained if really wet
1 egg, beaten
2 TBS olive oil + a bit for the skillet
1 cup cooked quinoa
1/4 cup onion, minced
1/4 cup flour mix*
In a large bowl, mix zucchini, egg, oil, quinoa, onion & seasoning.
Shape into patties. If it's really moist, squeeze out liquid. Dredge in flour.
Heat up a medium skillet over medium high heat. Add oil and let heat up.
Cook patties until golden, about 5 minutes per side.
Plate & enjoy!
*Flour mix - this is my mom's recipe for gluten-free flour:
1 part sorghum flour
1/2 part white rice flour
1/2 part brown rice flour
2/3 part arrowroot flour
1/2 part tapioca flour
Update: After making this recipe again, we discovered that the cakes do just as well skipping the flour dredging.