Quinoa Potato Cakes

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These quinoa potato cakes are a fun way to use up leftover mashed potatoes. Quinoa is a complete protein, meaning it contains all nine essential amino acids that our bodies cannot make on their own. Although I have not tried it yet, you may want to try using sweet potatoes instead of regular potatoes to change up the flavor! This recipe was inspired by Naturally Ella.

Quinoa potato pancakes made with leftover mashed potatoes.

Ingredients:

  • 1/2 pound Russet potatoes (1 cup, mashed)

  • 1 cup cooked quinoa

  • 2 tablespoons minced chives (I used onions in the photo above because I was out of chives. Although not the perfect substitute, it still tastes great!)

  • 2 cloves garlic (minced)

  • 1/4 teaspoon salt

  • 1/4 cup panko

  • 1 large egg

  • 1 to 2 tablespoons olive oil (for frying)

Instructions:

  1. 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. 

  2. 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. 

  3. Heat a large skillet over medium-low heat and add the oil. Using your hands, form cakes and place into the heated skillet. 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.

  4. Serve with greens, poached eggs, or your favorite sauce.