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!
Simple potato cakes with a boost of help from quinoa. A perfect breakfast or dinner companion in salads or topped with eggs.
Servings: 2 servings
Calories: 234 kcal
1 cup, mashed
1 to 2 tablespoons
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.
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.
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. |