Today, on St. Patrick’s Day, I have chosen to share a recipe from one of my favorite YouTube foodies, Donal Skehan. Donal is an Irish food writer, television host, and photographer who has recently moved to LA from Dublin with his wife, Sofie, and his rescue dog, Max, for their next food adventure. His first American cookbook, Fresh, was just released, and to keep with the freshness theme, I’ve chosen the Mini Quinoa, Pea and Zucchini Cakes with Salsa Verde. Since spring is just around the corner, feel free to use fresh peas instead of frozen, and soak and cook your own chickpeas from dried instead of canned. Because this recipe freezes well, and is accompanied by a recipe for salsa verde, it’s really a two-for-one! Make an extra-large batch of both so you have some for later in the week, and you can use the salsa verde to dress your favorite spring vegetables, sandwiches, or salads. —Kristina
Why Donal loves this recipe: When it comes to eating lighter, healthier and more balanced meals, I like the idea of fritters just like these that can be jam-packed with good ingredients. This recipe makes quite a few quinoa cakes which can be kept and served reheated for brunch with smoked salmon, a poached egg and asparagus.
Food Photography by Donal Skehan | Portrait by Sofie Larsson Skehan
Mini Quinoa, Pea and Zucchini Cakes
These light but zesty cakes can be used in salads, wraps, and lunchboxes, so it is a good idea to make up two batches, as they freeze extremely well. I serve them with a vibrant, minty salsa verde, a classic Italian sauce that complements the zucchini and peas. Serve it with a lightly dressed arugula salad and it makes a light lunch or a robust appetizer.
— 1 tbsp vegetable oil
— 2 garlic cloves, very finely chopped
— 1 onion, finely chopped
— 2 zucchini, coarsely grated
— 3½ oz frozen peas, defrosted
— 6 tbsp pumpkin seeds
— 3 tbsp flax seeds