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:
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
- Grate zucchini and add some salt and let it sit for 10 minutes. After 10 min s squeeze all the water out.
- Then cook the potato and grate the potato
- Cook quinoa. For 1 cup of quinoa add 2 cups of water and let it cook.
- Take a bowl and add all the spices, dried fenugreek leaves and salt. Mix well.
- Then add grated zucchini, potato, onions, jalapeno and quinoa to the spice mix and mix it well with a spoon mashing everything well.
- Add 1 tsp of all purpose flour and mix it in.
- Make round patties with this mix.
- 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.