Potato Quinoa And Chives Cakes

Righto, I'll admit it here - I am not a massive fan of quinoa (or kale, or yeast flakes or any of that kind of thing), but you have to try everything once.  Well, maybe not mass murder or monkey brains :-)  This recipe is from Jane Grover's book Our Delicious Adventure - her account of her family's travels around Australia.

You could do this the hard way or take the easy route like I did, by using quick-cook quinoa.  Jane's method is to soak the grains overnight in lemon juice so it can ferment a bit, then you rinse and drain, and pat it dry and boil it, and ....  Her flavourings on the other hand are very simple, with just some chives and salt and pepper as the flavouring.  Soooo, I went to town and kept adding things 'cos I just don't know when to stop ...  So the optional extras are all mine. 

Makes 12 chunky little beauties!

ingredients:

190g./6.7 oz quinoa - (I used the quick-cook stuff) 

190 mL/6.4 fl oz water

4 large potatoes (approx 900g./32 oz), peeled and chopped into chunks

100g./3.5 oz butter

1/2 tsp salt

5 Tbs fresh herbs, chopped (yep, I went for parsley and chives)

1 tsp salt

ground black pepper - about 1 tsp

1 large egg

1/2 tsp dried garlic granules or 1 clove garlic, grated (optional)

1/2 tsp chicken stock powder (or use your fave flavour) (optional)

2 tsp gochugaru or dried chilli flakes of your choice (optional)

3 Tbs parmesan, grated (optional)

1 Tbs sesame seeds (optional)

2 Tbs nutritional yeast flakes (optional)

80g./3 oz cooked chicken, finely chopped (you guessed it! Optional)

1-2 Tbs roast capsicum, finely chopped (optional)

4-5 Tbs EV olive oil, or plain veg. oil for frying

Told ya Jane's recipe is very simple on the ingredients!

Method:

Follow the instructions on the quinoa packet!  The quick-cook version needs equal amounts of grains and water but yours may need something different

Then get on to the potatoes: Boil or steam or microwave them till tender; drain, add the butter and salt, and mash to your liking (I like a few lumps)

Tip the quinoa and the potato mash into a large mixing bowl; add the rest of the ingredients EXCEPT the chicken and capsicum (and Evoo)

Stir it together, or get your hands in so it's all nicely mixed

Grab a large frypan, add 2 Tbs of the oil, heat it till bubbly, then drop in half cups of the mixture (I made 4 at a time)

Pat them down gently with a spatula/egglifter

Cook for 4-5 minutes per side till beautifully browned; flip 'em and cook on the other side

Place them on a lined baking tray and shove into a low oven to keep warm

Now cook the next batch of 4, adding another 1 Tbs of oil if needed

Yep, into the oven they go when done

Add the chicken and capsicum to the last bit of the mix, stir it in, and fry up the last 4 patties/cakes using another Tbs of oil

Serve with tomato relish, and a salad, or even in a bun - like a veggie burger

Notes:

These are tender little babies so if they start falling apart in the pan, just pat them together again

I used organic, gluten-free stock powder

Don't use that disgusting garlic powder stuff!  I used actual garlic that is dried into granules

Obvs. you can cook however many cakes at a time you want!  Four fit in my pan beautifully

I wonder if 2 eggs would be better?

mash the tatties with the butter and salt

the mash and the cooked quinoa

everything into the bowl

mixture ready for the pan

half-cup portions (sorry for blurry photo)

start frying in the oil

ready to keep warm in the oven

crunchy and tender and tasty

an interesting book

© Sherry M.