Quinoa and Potato Cakes

Quinoa, called the “mother grain”, was one of the three staple foods of the Incas, along with corn and potatoes. It marries perfectly with potatoes as croquettes. This recipe was first published in Flavours magazine.

Print Recipe
Servings
4servings
Servings
4servings
Print Recipe
Servings
4servings
Servings
4servings
Ingredients
Quinoa and Potato Cakes
Dipping sauce
Servings: servings
Units:
Instructions
To prepare cakes:
  1. Heat a tablespoon of oil in a saucepan and add the spring onions, coriander and chillies, and sauté for a minute.
  2. Add in cumin, black pepper and garlic and sauté for another minute.
  3. In a mixing bowl, combine the sautéed ingredients with quinoa, mashed potato, cheddar cheese, and cottage cheese.
  4. Shape mixture into patties and coat each patty in bread crumbs. Set aside to chill for 10 minutes.
  5. Heat some oil in a frying pan over medium heat. Cook each patty for about 2 minutes on each side or until golden brown.
To serve:
  1. Serve warm with salted yoghurt dusted with cumin and chilli powder, and chopped corriander leaves.

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