Quinoa and Vegetable Potato Cakes

Potato cakes with a twist! Perfect for a hearty plant-based brunch or for popping in your lunch boxes for a filling lunch time treat

by @The_Bare_Scientist

Serves 6
1 hour 15 minutes
2 pans
Proficient

Suitable for dairy-free, vegans and vegetarians

Ingredients

1 kg Maris Piper potatoes (a good floury potato helps), scrubbed and unpeeled
1 tbsp ground flax with 3 tbsp water
2 cloves garlic, minced
¼ of 1 leek, finely shredded
1 large spring green leaf, finely shredded
2 leaves of savoy cabbage, finely shredded
1 small carrot grated
1 x 250g pouch of Merchant Gourmet Red and White Quinoa
¼ cup fresh parsley, chopped
4 tbsp mixed dried herbs
1 tbsp nutritional yeast
Salt and pepper to taste
*2 tbsp extra virgin olive oil if choosing to shallow fry

Instructions

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Cut the potatoes into even chunks and place into a large pot of water. Bring to the boil and cook through until they can be easily pierced with a fork (roughly 15 minutes).
Whilst the potatoes are boiling, mix the flax and water and leave to one side and also prepare all of your vegetables and place into a large mixing bowl
When the potatoes are cooked through, drain well and leave to rest for 5 minutes
Return the potatoes to the large pot and mash thoroughly, then transferring to the mixing bowl
Add in the Merchant Gourmet Red and White Quinoa, followed by the flax and nutritional yeast and seasonings. At this point, pre-heat the oven to 200°C
Thoroughly fold everything in and mix to incorporate all ingredients, scooping our 2-3 heaped tablespoons to form a large patty in your hand. Press the potato mixture firmly together and either shaped the edges by hand or use a cookie cutter for a neater edge
Place all patties onto a large lined baking tray and into the oven, cooking for 40-45 minutes, turning at the 20 minute mark
Optional to get a little extra golden colour and crisp up the potato cakes further by finishing off with a quick shallow fry in a heated skillet