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.
Warm Quinoa Salad with Eggplant, Tofu and Rocket
This recipe is best with
- Quinoa and Potato Cakes
- 1 cup quinoa (rinsed and cooked to packet instructions)
- 4 tbsp oil
- 1/2 cup spring onions (chopped)
- 1/3 cup coriander (chopped)
- 1-2 chillies (fresh; chopped)
- 1 tsp cumin (ground)
- 1/2 tsp black pepper (freshly ground)
- 2 cloves garlic (minced)
- 3-4 potatoes (medium-sized; steamed, peeled and mashed)
- 3 tbsp extra-sharp cheddar cheese (grated)
- 1/2 cup cottage cheese (low-fat)
- 1 cup breadcrumbs
- Dipping sauce
- 1 cup natural yoghurt
- saltto taste
- Heat a tablespoon of oil in a saucepan and add the spring onions, coriander and chillies, and sauté for a minute.
- Add in cumin, black pepper and garlic and sauté for another minute.
- In a mixing bowl, combine the sautéed ingredients with quinoa, mashed potato, cheddar cheese, and cottage cheese.
- Shape mixture into patties and coat each patty in bread crumbs. Set aside to chill for 10 minutes.
- Heat some oil in a frying pan over medium heat. Cook each patty for about 2 minutes on each side or until golden brown.
- Serve warm with salted yoghurt dusted with cumin and chilli powder, and chopped corriander leaves.
To prepare cakes: