This baked vegan zucchini and quinoa fritters with pesto mayo are amazing and super easy to prepare. This recipe is easy, nourishing, and filled with bright and fresh flavors.
Why I love these quinoa fritters?
- Plant-base. These crispy vegan zucchini fritters are a perfect option to start including in your menu as plant-based protein options.
- Gluten-free. They can be made gluten-free without a problem.
- Perfect texture. These patties turn out crispy, they are very delicious and perfect for vegans and non-vegans.
- Versatile. You can eat them as-is or you can use them as hamburger patties, you can top a salad with them or even make a pita sandwich.
- Baked. These fritters are baked so you can cook them all at the same time.
How to make these zucchini patties?
- The first step is to grate the zucchinis. You can use a box grater or a food processor . My favorite method to use is the food processor .
- The second step is to squeeze all the liquid out of the grated zucchini. Use an old kitchen cloth or towel.
- The third step is to mix all the ingredients and form the patties.
- Make the pesto mayo and enjoy.
✎ TIP Follow these steps when using cooked quinoa. If you are starting from scratch, your step one is to cook the quinoa.
Tips & tricks
To make the patties really crispy first, you have to squeeze all the liquid from the zucchinis. The best way to do it is:
- place an old kitchen cloth over a bowl
- put the grated zucchini
- add a big pinch of salt
- let it rest
- and squeeze
- save the liquid, it is pure gold. You can drink it, use it, or add it to a smoothie.
Mix the ingredients carefully and make the patties with two hands or two spoons. If you feel the mixture is still wet add an extra tablespoon of flour.
Place the vegan zucchini quinoa fritters on a baking sheet a bake. Meanwhile, prepare the pesto mayo.
🌱VEGANIZE-IT🌱 Like any time you are making fritters, you have to make sure that the ingredients that hold them up together are perfect. As these are vegan patties, the trick is to use flax meal instead of egg. How to make flax egg? 1 tablespoon flax meal + 2.5- 3 tablespoon water
How to make vegan pesto mayo?
So easy, you just mix and enjoy. I like to use HOMEMADE MAYO or veganaise and for the pesto use any pesto you have on hand. I love how it tastes with the classic basil and parsley pesto recipe, but you could use the kale-walnut pesto or the mint-almond pesto.
You seriously have to try them, they’re one of the most delicious things ever and an easy way to get kids who don’t like veggies to eat more of them. So here is the recipe for these baked vegan zucchini and quinoa fritters and I hope you like them. If you do please share a picture of your creation and the blog on Instagram or Facebook. You could also save them on Pinterest.
Baked vegan zucchini quinoa fritters.
- Food processor
- 4 zucchinis
- 1 teaspoon salt
- 2 tbsp ground flax
- 6 tablespoons water or zucchini juice
- 1 medium onion finely chopped
- 3 garlic cloves
- 1/4 cup whole wheat flour
- 1 tablespoon corn starch
- 2 cups cooked quinoa
- Preheat oven to 350ºF
- Grate the zucchinis and put them on an old kitchen cloth, sprinkle with salt. Let it rest for about five to ten minutes.
- Squeeze out the liquid. Do not throw it away.
- In a small bowl put the two tablespoons of ground flaxseed and the six tablespoons of water or zucchini juice and set aside.
- In a large bowl put the chopped onion, garlic, quarter cup of whole wheat flour, tablespoon of corn starch or tapioca flour and the two cups of cooked quinoa.Mix well and add the grated zucchinis and flax mix. Mix well and let it rest for 5 or 10 minutes. Form the patties. The mixture will be a bit sticky, it is normal. Put the patties on the baking sheet and arrange the shape if needed.Bake for 40 minutes or until golden brown on both sides.
- To prepare the pesto mayo just mix the pesto with the mayo, add a bit of water if is to thick.
Nutritional information of this recipe is only an estimate, the accuracy for any recipe on this site is not guaranteed.