Lunchbreak: Bobby’s Deerfield chef Augie Arifi makes quinoa and zucchini cakes

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Bobby’s Deerfield
695 Deerfield Road
(847) 607-9104

Quinoa and Zucchini Cakes

1 cup quinoa (cooked)
2 scallions finely chopped
1 1/2 cups grated zucchini (most of the juice squeezed out)
1 Tbs grated carrot
1 tsp granulated garlic
1 tsp salt
1/8 tsp black pepper
1 egg
1/2 cup yogurt
1/2 tsp cayenne pepper
1 cup rice flour

Place all ingredients in a bowl. Mix well to combine, set aside.
Tzatziki Sauce

1 cup yogurt
1/2 large cucumber seeded and grated
1 Tbs fresh lemon juice
1 tsp fresh minced garlic
1 Tbs extra virgin olive oil
1/2 tsp sea salt
1/8 tsp black pepper
1 tsp chopped fresh dill

Place all ingredients in a bowl. Mix well to combine
Heat 2 tablespoons blended oil in a nonstick pan over med-high heat. Using a 4 ounce ice cream scoop, scoop two-four mounds of batter depending on the size of your pan and flatten with back side of scoop. Quinoa cakes should be approximately 1/2″ thick. Fry until dark golden brown, approximately 2 minutes per side. Carefully flip over and repeat. Remove to paper towel lined tray. Repeat with remaining batter. Once cakes are done, season 4 cups baby arugula with extra virgin olive oil, salt, pepper and fresh lemon juice. Divide among 4 plates. Place 2 cakes over arugula per plate. Top with Tzatziki sauce and sprinkle with Spanish paprika or cayenne pepper and extra virgin olive oil.


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