Quinoa Potato Cakes

Simple potato cakes with a boost of help from quinoa. A perfect breakfast or dinner companion in salads or topped with eggs.

Recipe by Erin Alderson on February 4, 2017

Prep time: PT10M

Cook time: PT25M

Total time: PT35M

Rating

5 stars ( reviews)

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.

Chris T White on 2019-02-17 (5 stars):
These were delicious and fairly easy to make ?. Thanks for sharing!