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Quinoa Potato Cakes

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Healthy, light and easy to prepare quinoa cake's. Can be used as snacks or meal. Can also be used as patties for burgers/fillings.

Rate this recipe 2.8/5 (161 Votes)

Ingredients

  • 1 Cup Cooked Quinoa
  • 1 Large Boiled Potato - Shredded
  • ½ Cup Hung Yogurt - Make sure the yogurt is thick and there’s no water in it
  • 3 Tbsp Water Chestnut Flour (Singhara Atta)*
  • ½ Cup Fresh Coriander Leaves (Dhania Patta)
  • 1 Tsp Ginger - Shredded
  • 2 Green Chilies – Finely Chopped – Optional
  • 1 Tsp Cumin Powder
  • 2 Tsp Salt – I’m using sendha namak (Rock Salt used in fasts)
  • you may use as per choice
  • 4 Tbsp Olive Oil – Oil as per taste and preference

Details

Servings 8
Level of difficulty Easy
Preparation time 5mins
Cooking time 10mins
Cost Budget Friendly

Preparation

Step 1

Grind coriander leaves, ginger and green chilies in a food mixer/grinder. Keep aside (Green Paste)

Step 2

In a large bowl, mix green paste along with all the ingredients except oil.

Step 3

Now mix/knead this mixture for 1-2minutes to evenly combine all the ingredients.

Step 4

Make medium round tikki’s/cakes. (Makes approx 10 medium size tikki’s)

Step 5

Heat 2tbsp oil in a nonstick pan on high for 1-2min.

Step 6

Now place 4-5 tikki’s on the heated pan and cook evenly. Each side takes 2-3min (Medium brown in color). Follow the above step to cook rest of the tikki’s/cakes

Step 7

Serve Hot.

* Water Chestnut Flour : I'm using it because of special diet however you can use plain flour or bread for binding.

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INGREDIENTS:

  • 2 chicken breasts
  • 1/2 cup of tomato sauce
  • 1/2 cup of chives, chopped
  • 1 tsp. of Mexican spice mix
  • 4 Tortillas
  • Cheddar
  • Salt, to taste

METHOD:

  1. Put shredded chicken breast, tomato sauce, chives, and mexican spice mix in a bowl and mix together.
  2. Lay out the tortillas. Place a slice of cheddar in the center, and cover with the chicken mix.
  3. Fold up tortillas, and heat in a frying pan until golden.
  4. Enjoy!

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