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
Units
Scale
- 1 cup (240 ml) 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 (120 ml) 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