Zucchini, Quinoa and Basil Pancake

Zucchini, quinoa, and basil pancakes are a savory and nutritious twist on traditional pancakes. These pancakes are typically made using a combination of grated zucchini, cooked quinoa, fresh basil, and a few other ingredients. Here's a basic recipe for these pancakes:

Servings: for 4 people 

Preparation time: 25 minutes

Cooking time 20 minutes

Ingredients:

• 2 zucchini 
• 1 onion
• 1 clove of garlic 
• 2 cups chopped basil  
• 2 eggs 
• 80 g of grated parmesan
• 125 grams of quinoa
• 2 tbsp flour 
• 2 tablespoons of oil 
• Salt and pepper

Preparations:

1. Rinse the quinoa in cold water and cook it in a pot of boiling salted water for 10 to 15 minutes. 
2. Wash and let it cool in a salad bowl. Drain it.
3. Wash the zucchini and grate them with a mandolin.
4. Wrap the grated zucchini in a tea towel. Squeeze to bring out the juice and then put them in the salad bowl with the quinoa. 
5. Peel the onion, degerm the garlic and slice everything finely. Add them to the quinoa zucchini mixture. 
6. Break the eggs on top and then pour the flour and grated Parmesan. Salt, pepper, add the chopped basil and mix everything well. Form cakes and flatten them in your hands.
7. Heat oil in a frying pan and cook the patties about 5 minutes on each side, until they are golden. 
8. Serve the zucchini, quinoa, and basil pancakes hot. They are delicious on their own or with a dollop of Greek yogurt, a drizzle of balsamic glaze, or a simple tomato salad on the side.

These pancakes are a great way to incorporate healthy ingredients like zucchini and quinoa into your diet and can be enjoyed for breakfast, brunch, or as a light lunch or dinner option.