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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!
PrintQuinoa Potato Cakes
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
- ½ pound Russet Potatoes (1 cup, mashed)
- 1 cup cooked quinoa
- 2 tablespoons minced chives
- 1 clove garlic (minced)
- ¼ teaspoon salt
- ¼ cup panko
- 1 large eggs
- 1 to 2 tablespoons olive oil (for frying)
Instructions
- 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.
Notes
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
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.
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Gustavo Woltmann says
Thank you for the recipe of Quinoa Potato Cakes. It so amazing.
- Gustavo Woltmann
Elyse says
Can I freeze this recipe? thank you
Erin Alderson says
I've not tried but I would do it before cooking and then cook from the frozen patty.
Maria says
Hi Ella, could you replace potatoes for sweet potatoes?
Thanks!
Erin Alderson says
I've not tried it but I think you could!
Alicia says
have you tried freezing these quinoa potato cakes? (either before cooking or after cooking?)
Looks amazing!! 🙂
Erin Alderson says
I have not but I would probably recommend freezing before cooking then frying without thawing (you would just want to go low/slow!)
Kirsten says
Could the mixture keep in the fridge for a couple of days?
Erin Alderson says
I think so but I've not tried it.
Helen says
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?
Chris T White says
These were delicious and fairly easy to make ?. Thanks for sharing!
★★★★★