Quinoa Cakes with Tzatziki

If you haven't tried quinoa yet, put it on your New Year's Resolutions list. I've had it in ethnic restaurants in salads and it is delicious. These Quinoa Cakes are no different. Topped with homemade, lactose-free Tzatziki sauce, and you've got a vegetarian main dish that is super filling.

Who needs meat when you have these awesome Quinoa Cakes?

Makes about 10 cakes

For the Tzatziki: (You'll want to make this in advance.)

3/4 cup plain So Delicious coconut milk yogurt, drained of excess water
3 tablespoons Tofutti Sour Supreme
1/2 cucumber, peeled, seeded and grated, squeezed of excess water
1/4 teaspoon garlic powder
1/2 teaspoon sugar
1 teaspoon dried dill weed
salt and black pepper, to taste



For the cakes:
2 rounded cups quinoa, cooked via package directions
3/4 cup shredded lactose-free cheese (Cabot or Kraft. You can use Veggie Shreds too!)
1/2 cup Lactaid lactose-free cottage cheese
1 cup shredded zucchini, squeezed of excess juice
3 eggs
3 tablespoons flour
2 green onions, chopped
1/2 teaspoon sugar
1/4 teaspoon ground cumin
1/8 teaspoon garlic powder
salt and pepper, to taste
oil for frying


First, make the Tzatziki. In a small bowl, stir together yogurt, sour supreme, grated cucumber, garlic powder, sugar, and dill weed. Season with salt and pepper. Chill while you make the Quinoa Cakes.

While the Tzatziki is chilling, combine cooked quinoa, cheese, cottage cheese, zucchini, eggs, flour, green onions, sugar, cumin, garlic powder, and salt and pepper in a large mixing bowl. Mix together thoroughly with your hands.


Heat a bit of oil in a large skillet over medium-low heat. Drop 1/4 cup blobs of the quinoa mixture onto the skillet and flatten to about 1/2 inches thick with a spatula. Fry both sides until golden brown.

Serve warm with a dollop of Tzatziki on top of each patty. Enjoy with a fresh salad.

Recipes adapted from Eating Well Living Thin.

~ Mandy