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Quinoa Potato Cake

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Potato Type: Russet
Cuisine: American
Prep Method: BoiledPan Fried

Dish

AppetizerSide Dish

Prep Time

10 Mins

Cook Time

25 Mins

Serving

Serves 2

Ingredients

  • 1/2 lb. russet potatoes (1 cup, mashed)
  • 1 cup cooked quinoa
  • 1 clove garlic (minced)
  • 1/4 teaspoon salt
  • 1/4 cup panko
  • 1 large eggs
  • 1 to 2 Tablespoons olive oil (for frying)

Preparation

  1. Bring a pot of water to a boil. Peel and cube the potatoes then add to the boiling water. Cook the potatoes until tender, 10 to 15 minutes (depending on potato size). Drain and mash.
  2. In a medium bowl, combine the mashed potatoes with the cooked quinoa (cook according to package instructions), chives, minced garlic, salt, and panko. In a separate bowl, whisk the egg and add to the bowl. Stir until the mixture is well combined.
  3. Heat a large skillet over medium-low heat and add the oil. Using an ice cream scoop or your hands, form cakes and place into the heated skillet. Repeat with as many cakes will fit in the pan, careful not to crowd. Cakes should be about ½” thick. Let cook for 4 to 5 minutes until brown and crisp. Flip and cook for another 4 to 5 minutes. Cakes should be crisp, brown, and hot all the way through. They are great dipped in ketchup or mayonnaise.

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Recipe By: Joy Gurtiza

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