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
Recipe type: Appetiser
Serves: 14
  • 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
  • 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
  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
Make your own breadcrumbs - use 3 slices of old bread ends. Process in a food processor until crumbs
Recipe by A Fresh Legacy at https://afreshlegacy.net/quinoa-potato-cakes/