Quinoa Zucchini Burgers

by ehwhite93

It was a Sunday night and my long time pal (all the way from high school in the Jerz to McGill in MTL) Liz invited me over to her place to make some dinner. When we cook together I often end up taking a backseat (not necessarily a bad thing) so she deserves most of the credit on this one.

For the inspiration, we thank the nice person/people of Smitten Kitchen, who gave us this recipe (http://smittenkitchen.com/blog/2011/08/zucchini-fritters/) for zucchini fritters. However, ours are deliciously gluten-free and have quinoa in them, which I think makes them a bit heartier. These are a great finger food but could also be eaten like a veggie burger.

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Ingredients:

  • 2 zucchini
  • 1/2-1 cup cooked quinoa (cooks just like rice!)
  • 1/2 cup brown rice flour
  • 1 large egg
  • 1/2 teaspoon baking powder
  • 1 large onion (scallions would work nicely)
  • Pinch of fresh squeezed lemon
  • Salt, pepper
  • Olive oil (for frying)

Prep time: 30-40 minutes. Serves 2-3.

First, shred the zucchini using a grater and sprinkle some salt over them. Similar to what you do with potatoes when you make latkes, an extremely important step is drain the excess liquid from the zucchini. Although Liz took some convincing on this one, I promised her it would be worth it and actually be lots of fun. Scoop your zucchini into a clean wash cloth or cheese cloth, and squeeze the zucchini juice into the sink (or a bowl, as a mesmerized Liz did….don’t ask what she did with the juice later).

Liz oozing zucchini juice

Liz oozing out the zucchini juice

After getting as much juice out as possible, throw the zucchini into a large mixing bowl, and add the onion, egg, squeeze of lemon, another healthy pinch of salt and some pepper. In a separate bowl, mix the flour and baking powder, and then throw that in too. Begin to mix the ingredients with your hands or a spoon. Add a few scoops of quinoa, and notice how the mixture really starts to gain shape. You can tell that the mixture will lead itself well to patty-making.

And it does! With your hands, form patties to whatever size you like; anywhere from 1-2 inches in diameter should work well. Heat up a few tablespoons of olive oil in a frying pan and throw in the patties. Probably 3-5 minutes on each side, and the patties should be golden. Smitten Kitchen suggests throwing them in the oven for 10 minutes at 200 after they’re done frying, which is probably a good idea, but we were to hungry to wait.

the mixture, ready to be pattified

the mixture, ready to be pattified

They’re best served with any sort of dips, really. Smitten Kitchen’s garlic-lemony sour cream dip sounds delicious (of course difficult for me since I’m off dairy) and Liz and her roommate Brooke enjoyed them with some ricotta cheese. I tried some different stuff lying around in the fridge: pesto, tomato sauce, hot sauce…pretty random, but these bad boys are open for some creativity! Next time I’d definitely like to try eating them like veggie burgers. Anyways, enjoy!

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