Quinoa is one of my favorite grains to cook with these days. I love the fact that it can be cooked on its own or combined with other products to create a variety of dishes. My recipe today is an Appetizer/Snack or even Breakfast combining Quinoa and Potatoes. If you’re familiar with Indian Foods you must have heard of Aloo Tikkis that are these yummy potato cakes made with Indian Spices. If you’ve been to Delhi,you must have come across lots of street stalls selling Aloo Tikkis,Chaats,Chole, Pani Puri to name a few, cooked right in front of your eyes.
The Street foods in India are to die for and just writing about them makes my mouth water. In an attempt to quench my insatiable appetite for Delhi Street Foods, I came up with this recipe that’s both healthy and delicious. 
The process involves boiling the potatoes and cooking the Quinoa. Once they’re cooked I mix them with some Indian Spices readily available at your grocery stores and pan fry the ready patties with a little oil until they’re all nice and golden. If you’re looking for a great Quinoa recipe that’s a tad different from the usual but packed with flavor, then this is for you. It tastes just like a Aloo Tikki, but is healthier and has a nice texture.
PrintDehli Street Food – Quinoa Potato Cakes
- Total Time: 60 minutes
- Yield: 4 servings 1x
Description
These quinoa potato cakes are a healthy twist on the classic Indian street food Aloo Tikki, combining quinoa and potatoes with aromatic spices for a flavorful snack or appetizer.
Ingredients
- 1 cup cooked quinoa
- 2 large potatoes, boiled and mashed
- 1/2 inch fresh crushed ginger
- 1 1/2 tsp ground cumin
- 1 tsp garam masala
- 1/2 cup fresh coriander, chopped
- 2 jalapeños (green chillies), chopped
- Salt, to taste
- Oil, for frying
Instructions
- Cook the quinoa according to package instructions and set aside.
- Boil the potatoes until tender, then drain and allow them to cool. Once cooled, mash the potatoes thoroughly.
- In a large mixing bowl, combine the cooked quinoa, mashed potatoes, crushed ginger, ground cumin, garam masala, chopped fresh coriander, chopped jalapeños, and salt. Mix until all ingredients are well incorporated.
- Shape the mixture into small patties.
- Heat a little oil in a pan over medium heat. Pan fry the patties in batches, cooking each side for about 3-4 minutes or until golden brown and crispy.
- Remove from the pan and drain on paper towels. Serve hot.
Notes
These quinoa potato cakes can be served with a side of chutney or yogurt for dipping. They are best enjoyed fresh but can be stored in an airtight container in the refrigerator for up to 2 days. Reheat in a pan to retain their crispiness. For a spicier version, increase the amount of jalapeños or add a pinch of red chili powder.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Appetizer
- Cuisine: Indian
Nutrition
- Serving Size: 1 serving
- Calories: 200
- Sugar: 2
- Sodium: 300
- Fat: 5
- Carbohydrates: 35
- Fiber: 4
- Protein: 5
- Cholesterol: 0
Hello. My son and his wife became vegan about a year ago. My son makes these all of the time and serves them with a spinach salad. They are delicious, I crave them. My question is, can these be frozen for an easy meal after work or school?
Thankyou!Yes you can freeze them and use as per your convenience!Enjoy :)
Log on to http://www.saiwholefoods.com for online shopping of organic Quinoa
Hey,
Such a beautiful page you have it. I just loved potato cakes. Awesome… :)
Thanks!!
It looks so scrumptious and tempting. Thanks for sharing potato cakes recipe with us Sonia. Looking forward to find some more interesting and delicious posts. Keep baking, keep eating.
-Whipped Team
Thankyou!I read somewhere that its leaves are called ‘Bathua’ in Hindi and are used like spinach.No idea about the actual Quinoa seeds though.
Sounds very nice, I am going to make it today. Do you find Quinoa in India? At what name it is available ?it is same as Kelvaragu- in Tamil?