Vegan Oil-Free Spiced Potato & Quinoa Cakes

Vegan Oil-Free Spiced Potato & Quinoa Cakes

These Vegan Oil-Free Spiced Potato & Quinoa Cakes are the perfect summery addition to your lunch or dinner. This recipe even comes with a refreshing Coconut Yoghurt dipping sauce that goes so well for topping these beauties.

These cakes are made without any flour and are gluten-free, oil-free, and vegan. Perfectly spiced and totally delicious!
I suggest serving them up with a side salad, or add them to your main meals as a side, or simply eat them on their own! They are filling and super delicious.

Do let me know how you found these Vegan Oil-Free Spiced Potato & Quinoa Cakes though! And if there was anything you tried or something that worked better…Do drop me a comment below, or you can find me/message me directly on Instagram, Pinterest or Facebook! I love seeing what my lovely readers think of my recipes!

Each cake contains 80 calories

INGREDIENTS:

800g / 28.2oz white potatoes

50g / 1.7oz quinoa

4 garlic cloves

thumb of ginger (15g / 0.5oz)

1 tsp onion granules

1 red chili

4 tbsp polenta (corn meal)

1 tbsp medium curry powder

1/2 tsp salt

coconut yogurt for serving

a small handful of fresh mint or coriander (10g / 0.35oz)

METHOD:

1. Slice the potatoes into quarters. Transfer to a large saucepan and cover with cold water. Bring them to a boil, then boil for 15-20 minutes or until the potatoes are completely soft. Drain, then leave to cool completely.
Meanwhile, transfer the quinoa to a saucepan and cover with 150ml (5.2 fl.oz) of hot water from a kettle. Bring it to a boil, then cover and simmer for 12-15 minutes or until the quinoa has cooked and there’s no moisture remaining. Then leave to cool completely.

2. As soon as the potato and quinoa has cooled, preheat the oven to 200C / 392F fan-assisted and line a large baking tray with baking paper. Peel and dice the garlic and ginger, and finely chop half of the red chilli (keep the seeds if you like it spicy).

3. Transfer the potato to a large mixing bowl and mash until completely smooth. Add the cooked quinoa, garlic, ginger, chopped red chilli, onion granules, curry powder, polenta and salt. Mix until everything is well combined, then separate the mixture into 6 large/or 12 small evenly-sized pieces. Shape each piece into a large/small patty the shape of a hockey pick and transfer them to the baking tray.

4. Then bake them in the oven for 40-50 minutes or until golden brown and crispy. Turn the tray around halfway through to make sure they bake evenly.
Slice the remaining half of red chilli. Pick the mint leaves from their stalks and roughly chop them. Serve the potato cakes with the coconut yogurt, chopped chili, and fresh mint.

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