Simple potato cakes with a boost of help from quinoa. A perfect breakfast or dinner companion in salads or topped with eggs.
- 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)
- 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.
- 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.
- 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.
- Serve with greens, poached eggs, or your favorite sauce.
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.
- Calories: 234
- Sugar: 1.7
- Sodium: 347.5
- Fat: 4.5
- Carbohydrates: 39.3
- Fiber: 3.9
- Protein: 9.7
- Cholesterol: 93