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Quinoa-Potato Cakes with Fresh Peas

Chef Ben Kramer
Diversity Food Services

Chef Ben Kramer serves these healthy morsels with tomato chutney,
horseradish cream, and leaves from the quinoa plant.

2-3 Tbsp coconut oil
4 garlic cloves, minced
1 cup fresh peas
4 russet potatoes, cooked and mashed
1 cup cooked quinoa
1/2 cup chopped cilantro
4 tsp ground cumin
sea salt, to taste

1. Heat 1 Tbsp coconut oil in a frying pan. Sauté garlic and peas for a minute. Remove from pan.
2. Mix potatoes, quinoa, cilantro, and cumin with the garlic and peas. Season to taste with salt.
3. Combine mixture and form patties (small ones for appetizers, larger ones for an entrée).
4. Heat remaining coconut oil (as needed) in pan. Fry patties until golden brown on both sides.

Yield 4 servings

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