I was asked to make crab cakes during Cut throat Kitchen with Alton Brown on Food Network channel. I am raised a vegetarian and continue to be one so cooking meat or seafood is always a challenge since I do not get to taste my dish and its like cooking blind!

For people who followed me on Master Chef they know that I was asked to cook beef and I did although I refused to taste it. Gordon Ramsay said- ” Its cooked better than some people who cooked it who eat meat”

This simply means that I am blessed to use my finger to throw spices and get lucky with flavors and end up with a tasty dish.

I did exactly that at Cut Throat Kitchen too where I made the crab cakes for Alton but I always try to come up with a vegetarian version.

My quinoa zucchini crab cakes are super healthy and packed with flavor.

Here s the recipe:

Ingredients:

1 cup Quinoa

1 cup grated zucchini

1 small potato grated

1 small onion grated

1/2 jalapeno chopped finely

Spice blend- 1/2 tsp turmeric, lemon pepper powder and garlic powder, curry masala powder and dried fenugreek leaves

Salt to taste

1 teaspoon of all purpose flour

1 teaspoon of olive oil

Preparation:

1. Grate zucchini and add some salt and let it sit for 10 minutes. After 10 min s squeeze all the water out.
2. Then cook the potato and grate the potato
3. Cook quinoa. For 1 cup of quinoa add 2 cups of water and let it cook.
4. Take a bowl and add all the spices, dried fenugreek leaves and salt. Mix well.
5. Then add grated zucchini, potato, onions, jalapeno and quinoa to the spice mix and mix it well with a spoon mashing everything well.
6. Add 1 tsp of all purpose flour and mix it in.
7.  Make round patties with this mix.
8. Place it on a cast iron skillet with olive oil for 2 min s on each side and flip to cook the patties well.

I usually make a mango chutney during the summer and it goes so well with my quinoa zucchini crab cake. You can use any chutney or dip with it.