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Quinoa Potato Cakes

 Quinoa Potato Cakes

Fish and chips and potato cakes, they belong together according to my childhood memories of this treat. Potato cakes were always included in the order.  I was gifted a deep fryer recently from my friends at Kambrook and have been playing around with recipes and things that can be made in it. When I think fried food, I think fish and chips, and also potato cakes. These were begging to be made.  

However……now I am a mum of two little boys and I am slightly (you may argue more than slightly) obsessed with what I feed them.  I had to make these gems a little more healthy than the versions I stuffed in my mouth as a kid on the occassions we ate them 🙂 

This recipe also includes instructions on how to bake rather than fry them. Both ways work beautifully.  Crispy on the outside and soft in the middle. They will disappear quickly from the plate.

Quinoa Potato Cakes with Wasabi Dipping Sauce
 
Prep time
Cook time
Total time
 
Crispy on the outside and soft on the inside. Healthy ingredients, a tasty snack to enjoy as a side dish or an entertaining snack
Author:
Recipe type: Appetiser
Serves: 14
Ingredients
  • 1 tablespoon oil
  • 1 shallot - chopped
  • 1 garlic clove - chopped
  • pinch salt and pepper
  • 3 small potatoes - boiled and mashed (450 grams approx.)
  • 150 grams sweet potato - cooked well drained and mashed
  • 1 egg
  • ⅓ cup quinoa - cooked
  • 1 tablespoon fresh spring onion - chopped
Crumbs
  • ¼ cup plain flour
  • ½ cup bread crumbs
  • 2 eggs whisked
Yogurt Wasabi dipping sauce
  • ½ cup of plain yogurt
  • ½ lemon juiced
  • 2 teaspoons wasabi powder
  • 3 grinds of fresh pepper
Instructions
  1. Add the oil, shallot, garlic and salt and pepper to a pan and heat until fragrant
  2. Add the mashed potato and sweet potato to a bowl when cooled
  3. Add the shallots and garlic and other ingredients to the bowl
  4. Use gloves to assist prevent sticking and form small balls the size of golf balls
  5. On a plate - on one half place the flour and the other half the breadcrumbs
  6. Pick up each ball and roll it in the flour
  7. Using a slotted spoon dip the ball next in the egg and then in the crumbs
  8. Repeat until all are crumbed
To Deep Fry
  1. Turn on the fryer to 180 degrees and when the correct temperature is reached cook for 5 minutes
  2. Drain on paper towel and serve
To Bake
  1. Heat the oven to 180 degrees
  2. Line a baking tray and brush each ball with a little oil, press to flatten slightly with the back of a spoon
  3. Bake for 20 minutes, turn over and bake for another 10 minutes
Yogurt Dressing
  1. Mix the ingredients together
To Serve
  1. Serve with the wasabi yogurt sauce or sweet chilli sauce
Notes
Make your own breadcrumbs - use 3 slices of old bread ends. Process in a food processor until crumbs

 

Potato Cakes

Do you have a childhood treat that you have re-created for your family ? I would love to hear about it in the comments below.

 
Kyrstie
 
 
 
 
 
 
 
A Fresh Legacy
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{ 8 comments… add one }
  • Tania @ The Cook's Pyjamas December 6, 2013, 2:17 pm

    Yum. These look fantastic. I love potato cakes. Great idea to include quinoa.

  • Krista December 6, 2013, 10:27 pm

    Ooo, these look scrumptious! I especially like that crispy coating. 🙂

  • Valerie December 6, 2013, 11:01 pm

    this looks like a great vegetarian recipe! just to confirm – it’s 1/3 cup of raw quinoa, right?

    • Kyrstie Barcak December 7, 2013, 6:33 pm

      Hi Valerie, the quinoa is measured at 1/3 cup when raw and then cooked. I apologise if this caused any confusion.

  • Lizzy (Good Things) December 7, 2013, 9:08 am

    Yummy, Kyrstie! Love the sound of these…I wonder how these would taste with salmon flaked through?

  • Valerie December 7, 2013, 10:36 pm

    thank you, i’m looking forward to making them soon!

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