Quinoa Potato Cakes

02.4.17
Hello! You've landed on an older recipe. Sometimes the older recipes aren't written as clearly as they should be or something might need to be clarified. If something seems confusing or a question arises, send me an email and I'll help!
Jump to Recipe·Print Recipe

Quinoa Potato Cakes | @naturallyella

Post sponsored by Bob's Red Mill. See below for more details.

Our bottom drawer of our kitchen island is dedicated to potatoes of all kinds. At any given time I keep a handful of sweet potatoes, Yukon gold potatoes, and Russet potatoes on hand. I've found I can pretty much make any type of meal from a variety of potatoes. These potato cakes make for a nice base for fried eggs, a topping for salads, or even eaten by themselves. The quinoa provides an extra boost in nutrition- a perfect way to round out the potato cakes!

Print

Quinoa Potato Cakes

Quinoa Potato Cakes | @naturallyella
Print Recipe
Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 1 review

Simple potato cakes with a boost of help from quinoa. A perfect breakfast or dinner companion in salads or topped with eggs.

  • Prep Time: 10 minutes
  • Cook Time: 25 minutes
  • Total Time: 35 minutes
  • Yield: 2 servings 1x
  • Category: Main Course

Ingredients

Scale
  • 1/2 pound Russet Potatoes (1 cup, mashed)
  • 1 cup cooked quinoa
  • 2 tablespoons minced chives
  • 1 clove garlic (minced)
  • 1/4 teaspoon salt
  • 1/4 cup panko
  • 1 large eggs
  • 1 to 2 tablespoons olive oil (for frying)

Instructions

  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, 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.
  4. Serve with greens, poached eggs, or your favorite sauce. 

Notes

Tips & Tricks: The potato cakes hold together fairly well but I like to be gentle when flipping. I also like to really mold/shape the cakes in my hand before placing in the skillet.

Stock up: get the pantry ingredients you will need: quinoa, potatoes, panko

Nutrition

  • Calories: 234
  • Sugar: 1.7
  • Sodium: 347.5
  • Fat: 4.5
  • Carbohydrates: 39.3
  • Fiber: 3.9
  • Protein: 9.7
  • Cholesterol: 93

potato cakes

variations

The base is fairly simple- it's really about the quinoa and potatoes. Because the base is simple, it leaves room for the addition of your favorite flavors including, but not limited to herbs, cheese, and/or other vegetables.

Cheese: Add ½ cup or so of sharp cheddar, goat cheese, or vegetarian-friendly parmesan to the mixture.

Gluten-Free: use (or make) gluten-free friendly bread crumbs or make your own.

Herbs: Get heavy hand with your herbs. Add freshly chopped parsley, thyme, and/or oregano.

Explore Bob’s Red Mill Quinoa

Bob's Red Mill Quinoa | @naturallyella

It's probably no surprise that I have Bob's Red Mill quinoa on hand at all times. It's my go-to, quick cooking grain that helps me get dinner to the table fast. I love their tricolor quinoa, it's beautiful and nutritional. A perfect base for grain bowls or bulking up a big lunch salad.

Cherry Salad with Quinoa and Fennel
Quinoa White Bean Stew
Halloumi Salad with Spinach and Quinoa

Easy Potato Cakes with Quinoa | @naturallyella

Disclosure: This recipe was created in partnership with Bob's Red Mill. All thoughts and opinions are my own. It's content like this that helps me keep this site running to provide the vegetarian recipes you see every week. |

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe rating 5 Stars 4 Stars 3 Stars 2 Stars 1 Star

11 comments on “Quinoa Potato Cakes”

  1. Thank you for the recipe of Quinoa Potato Cakes. It so amazing.

    - Gustavo Woltmann

    Reply

  4. have you tried freezing these quinoa potato cakes? (either before cooking or after cooking?)

    Looks amazing!! 🙂

    Reply

  6. Is that one cup of quinoa that is then cooked or is it a cup after cooking? If after cooking how much dry/raw quinoa is this equivalent to?

    Reply

hi. 

Welcome to my little internet nook. On this site you'll find over a thousand vegetarian recipes, pantry knowledge, and more. I'm ever obsessed with food from gardening, cooking, and preserving. I hope you'll find endless inspiration on these pages and visit often. 

Virtual hugs, Erin (aka: e.l.l.a.)
Visit our InstagramVisit our RSS feedVisit our YouTube channel
A NATURALLY NEWSLETTER

a few good grain recipes
Do away with ads, get access to the back issues of casual, be the first to know about upcoming events, and more.
become a member

beans. beans. beans.
Have a nerdy food question, need a recipe recommendation, or just want to share something exciting you've made?
magnifiercross linkedin facebook pinterest youtube rss twitter instagram facebook-blank rss-blank linkedin-blank pinterest youtube twitter instagram