- 1 cup of salt seasoned mashed potato cooled (no need to use milk or dairy)
- 1 cup cooked quinoa
- 1 tablespoons minced chives
- 1 clove garlic (minced)
- 1/4 teaspoon salt
- 1/4 cup panko or other suitable breadcrumbs (for GF, forget crumbs, dust with rice flour instead)
- 1 egg
- 1 to 2 tablespoons canola oil (for frying)
In a medium bowl, combine the mashed potatoes with the cooked quinoa, chives, minced garlic, salt, and panko (or other crumb). In a separate bowl, whisk the egg and add to the bowl. Stir until the mixture is well combined.
Using an ice cream scoop, large spoon or your hands, form cakes. Place in fridge for 30 minutes
Heat oil in pan, and place potato quinoa cakes in pan. As many as you can fit at a time without overcrowding.
Cook for 4 to 5 minutes until brown and crisp. Flip and cook for another 4 to 5 minutes. Cakes should be crisp, brown, and hot all the way through.
Tip for added crunch coat with rice flour before cooking
Serve topped with egg, or with green beans (and braised cabbage or other) for dinner