Savory Zucchini Cakes

INGREDIENTS

¼    cup uncooked quinoa

¼   cup finely chopped walnuts or pecans

¼   cup all-purpose flour

4    cups grated zucchini

¼   cup thin sliced green onions

2    tablespoons dried dill

2    large eggs, lightly beaten

2-3    tablespoons olive oil

METHOD

Place quinoa in a mini food processor and process until powdered. (Get it as close to a powder as possible.) Pour out of the processor into a bowl. Add the walnuts to the food processor and process until smooth. Add to the quinoa in the bowl. Add the flower to the bowl and stir to thoroughly mix. Set aside..

Press the zucchini with paper towels to remove as much moisture as possible and place into a large bowl. Spread the quinoa/walnut/flour mix over the zucchini and add the green onions, dill and eggs,  mixing to form a moist dough-like mixture.

Heat a large skillet over medium-high heat and add 1 tablespoon of the olive oil. Add 3 or 4 mounds of the zucchini mix, about 1/3 cup each, to the skillet and flatten to about 3 inches with a spatula. Cook them for about 3 minutes on each side or until well browned. Remove to a plate and repeat with another tablespoon of olive oil and 3 to 4 more fritters until all ther batter is used.

Serve the cakes with a dollop of yogurt on top, 1 or 2 per serving.

NOTE: These could make great vegetarian hamburger patties.

Adapted from a recipe in  Cooking Light  magazine