Quinoa, Carrot and Baby Marrow Cakes


I was in desperate need of something healthy to snack on for lunch.

Basically I had carrots that would have been looking sad in a day or two and a tray of baby marrows which wouldn’t have made even a mini baby marrow pizza! So my options were limited apart from making a stew or whatever.

I decided to concoct a little vegetable cake.  These are so simple to do and can be done in a flash, especially if you have the quinoa cooked already or whilst the quinoa is cooking the rest can be prepared. With regards to the baby marrow, these I did not cook initially at all, instead they were just grated and squeezed in a dish towel to get as much water out of them.  There is also a trick to this, sprinkle the grated baby marrow with salt, let it sit awhile, and then twist and turn the dish towel and squeeze.  Baby Marrows contain water, and it is amazing how much water will be released. The squeezing of the baby marrows is probably the hardest part of these veggie cakes, but there is nothing wrong with a bit of an arm workout.


Quinoa, Carrot and Baby Marrow Cakes

Preparation time: 20 minutes

Cooking time: 20 minutes (quinoa)

Total time: 40 minutes, excluding frying

Makes 10


1/2 cup quinoa

4 medium sized onions, grated

350 grams baby marrows, grated

3/4 spring onions, sliced

1 jumbo sized free range egg

origanum (either dry or fresh, chopped)

salt and pepper to taste

3 very heaped tablespoons Gluten Free Tapioca Flour (cake wheat flour will work just as well)

and extra Tapioca Flour to roll cakes in before frying (cake wheat flour will work just as well)

Oil for frying


Cook Quinoa as per packet instructions, but using only 1/2 cup quinoa to 1 cup of boiling water, let simmer until done, approximately 15 minutes.

Grate the carrots, and set aside.

Slice the spring onions, and set aside

Grate the baby marrows.  Place on a dish towel and sprinkle with salt.  Let it sit awhile, the longer the better, and then squeeze the baby marrows to help draw out the water content.  Be careful not to pile on the salt otherwise your veggie cakes will be overly salty.

Once the water is all out as best you can, place the quinoa, carrots, baby marrow, spring onions, egg, a good sprinkling of origanum, salt and pepper into a medium sized bowl.

Mix the ingredients until combined.

Then, add a heaped tablespoon of flour at a time, mixing well, after each addition.

Shape into balls with the help of a tablespoon.

Coat each ball with a little of the extra flour and set aside.  (If you need more flour, to coat, just add accordingly)

In a large frying pan, heat up a little oil.  I used vegetable oil and fry the veggie cakes until crisp and golden brown.

Serve with a crisp salad for a healthy lunch or with baby potatoes and vegetables for dinner.

Enjoy 🙂





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