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Zucchini Quinoa Cakes with Tzatziki Sauce

Zucchini Quinoa Cakes with Tzatziki Sauce

If I was being honest I would tell you that it’s been 1 year and 28 days since I last posted here.

Then I would confess how during that time I’ve made countless amazing meals and selfishly not shared them with you.

At some point I would admit that despite all the excuses floating around in my head, my absence boils down to pure laziness.

But we’re not going to do that. We’re not going to talk about what I’ve been doing for the last year, or how I let my own insecurities get in the way of a good thing, or how I am often my own worst enemy, or how I constantly compare myself to others and in my own mind always fall short. Let’s just not go there, okay?

Instead lets talk about these patties. Let’s talk about zucchini, chick peas, scallions and Tzatziki. Oh my god Tzatziki! Do you know about this tangy yogurt based sauce? I love this stuff so much that I want to slather it on everything. Seriously, what’s not to love about a creamy sauce filled with crunchy bits of cuke, tangy dill and a hint of garlic? In the traditional sense Tzatziki is a Greek sauce used on Gyros and falafels, but in my world it’s become my go to sauce for everything from chicken to lentils. It’s also super easy to make and tastes best the next day when all the flavors have melded into an explosion of tastiness.

My first time making homemade Tzatziki was as an accompaniment for some chicken gyros, and I instantly fell in love. After that I became obsessed and devised as many ways as possible to consume this awesome sauce. This week in my quest to use up last week’s farmers market purchases I decided to make some zucchini quinoa patties. Of course, my mind immediately thought of Tzatziki as a topping. These little cakes of deliciousness would be great tucked inside a pita pocket and drizzled with sauce, but due to a grocery store fail we were out of pitas, and instead ate them on a bed of lettuce. The verdict? Tzatziki + zucchini + quinoa = yum.

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