ZUCCHINI WITH QUINOA AND PEANUTS PANCAKE

ZUCCHINI WITH QUINOA AND PEANUTS PANCAKE

Servings: 6 -8 servings
Author: Marvellina
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Ingredients

  • 2 large zucchinis - trim both ends but don't peel About 2 lbs
  • 1/2 cup uncooked quinoa
  • 1/2 cup roasted peanuts
  • 3 cloves garlic peeled and grated
  • 1/2 cup of spring onion finely chopped
  • 2 large eggs beaten
  • 1 cup of grated parmesan cheese
  • 1/2 tsp of salt divided
  • 2-3 turns of freshly ground black pepper
  • Olive oil for pan-frying
  • Sour cream for serving

Instructions

  • Grate the zucchini in a large holes. Place the grated zucchini in a colander and sprinkle about 1/4 tsp of salt and toss to mix and let stand for about 15 minutes. The salt will draw out water from the zucchini. Use a paper towel to gently press some extra water out from the zucchini. The zucchini should be just moist. Meanwhile, place the quinoa and roasted peanuts in a food processor and process into a powder
  • Place the zucchini in a large mixing bowl along with the rest of the ingredients (except for oil and sour cream) and stir to mix everything. Do this only when you are ready to cook the pancake. If you let the batter sit around for too long, it will become watery
  • Preheat about 1 Tbsp of oil in a pan over medium heat. Scoop about 1/4 cup of batter and place into a pan. Use a spatula to gently press it into about 3-inch pancake. Cook over medium heat until golden brown, about 5 minutes. Flip over and cook until brown. Repeat with the rest of the batter and add oil as needed