Zucchini Quinoa Cakes

1. Sauté Onions and Garlic

In a saucepan, heat a tablespoon of olive oil over medium heat. Add one cup (160g) of finely chopped onion and a clove of minced garlic. Sauté them together for about 5 minutes until the onions turn soft and translucent, releasing their sweet aroma.

2. Cook Zucchini

Add 1½ cups (255g) of julienned or coarsely grated zucchini to the saucepan. Season the zucchini with a pinch of salt and pepper. Cook until the zucchini is tender and translucent, which should take just a few minutes.

3. Process Seeds and Other Ingredients

Place ½ cup (70g) of pumpkin seeds and ¾ teaspoon of salt into a food processor. Pulse until the seeds are ground. Then add 1½ cups (250g) of cooked chickpeas, 1 cup (185g) of cooked quinoa, 2 tablespoons of chopped fresh dill, 1 tablespoon of chopped fresh oregano, 1 teaspoon of paprika, 2 tablespoons of Dijon mustard, and 1 tablespoon of freshly squeezed lemon juice. Pulse the mixture, then process until the chickpeas are mostly broken down but still retain some texture.

4. Combine and Shape Patties

Transfer the chickpea mixture to a large bowl. Add in the sautéed zucchini mixture, and mix everything with your hands until well combined. Shape the mixture into six patties, ensuring they hold together nicely.

5. Bake or Fry Patties

If baking, place the patties on the prepared baking sheet and bake for 10 minutes. Flip them carefully, then bake for an additional 15 minutes until they are golden brown and firm. Alternatively, fry the patties in a skillet with a bit of olive oil for about 5 minutes on each side until they are crispy and golden.