These Cheesy Potato and Quinoa Cakes are the perfect blend of hearty potatoes, protein-packed quinoa, and gooey melted cheese. Crispy on the outside with a soft, cheesy interior, these cakes are a delicious and nutritious option for breakfast, lunch, or as a savory snack. Packed with flavor and texture, they’re ideal for meal prep or a crowd-pleasing appetizer.
Ingredients:
- For the Cakes:
- 2 medium russet potatoes, peeled and grated
- 1 cup cooked quinoa (about 1/3 cup dry)
- 1/2 cup shredded cheddar cheese (or a blend of your choice)
- 1/4 cup grated Parmesan cheese
- 1/4 cup finely chopped green onions (scallions)
- 1/4 cup breadcrumbs (use gluten-free if needed)
- 1 large egg
- 1/2 tsp garlic powder
- Salt and pepper to taste
- 2 tbsp olive oil (for frying)
- For the Dipping Sauce (optional):
- 1/2 cup sour cream or Greek yogurt
- 1 tbsp fresh lemon juice
- 1 tsp chopped fresh parsley
- Salt and pepper to taste
Directions:
- Prepare the Potatoes:
- Grate the potatoes using a box grater or food processor. Place the grated potatoes in a clean kitchen towel or cheesecloth and squeeze out any excess moisture.
- Cook the Quinoa:
- If not already cooked, rinse 1/3 cup dry quinoa under cold water. Cook it according to the package instructions (typically 1 part quinoa to 2 parts water, bring to a boil, then simmer for 15 minutes). Once done, fluff the quinoa with a fork and set aside to cool slightly.
- Mix the Cake Ingredients:
- In a large bowl, combine the grated potatoes, cooked quinoa, shredded cheddar cheese, Parmesan cheese, chopped green onions, breadcrumbs, egg, garlic powder, salt, and pepper. Stir well until everything is evenly mixed.
- Form the Cakes:
- Using your hands, shape the mixture into small patties, about 2-3 inches in diameter. You should get around 8-10 cakes, depending on the size.
- Fry the Cakes:
- Heat olive oil in a large skillet over medium heat. Once hot, add the potato-quinoa cakes in batches, being careful not to overcrowd the pan.
- Cook for about 3-4 minutes per side, or until they are golden brown and crispy on both sides. Use a spatula to flip them carefully.
- Make the Dipping Sauce (optional):
- In a small bowl, mix together the sour cream (or Greek yogurt), lemon juice, chopped parsley, salt, and pepper. Taste and adjust the seasoning as needed.
- Serve:
- Once all the cakes are cooked, serve them warm with the optional dipping sauce on the side.
These Cheesy Potato and Quinoa Cakes are perfect for a satisfying vegetarian meal or snack, combining the comfort of potatoes with the nutritional boost of quinoa. Whether you enjoy them with a creamy dipping sauce or on their own, they’re sure to become a new favorite!
