Corn Potato Quinoa Cakes with Dill Tzatziki – V & GF

Corn Potato Quinoa Cakes.

These versatile and delicious corn potato quinoa cakes paired with dill tzatziki are so flavorful and easy to prepare. Whether you’re vegan or not, these gluten-free cakes/fritters are an amazing staple in any diet. You can eat them as is, in a sandwich, or incorporate them into your salad.

Corn Potato Quinoa

These three powerhouses make for a fantastic combo. Fast facts:

• The starchy carbs help to keep you satiated longer.
• High in fiber.
• Packed with antioxidants and micronutrients.
• Gut healthy & gentle on the digestive system.

One cake has 35 calories, 2g protein, 7g carbs, and 0.5g fat. All 14 patties this batch makes totals 487 calories which is considered low calorie, so don’t feel guilty eating these patties. They are made up of starchy carbs, no secret caloric ingredients or oils.

Dill Tzatziki

These cakes are nothing without a good sauce or dressing. This dill tzatziki is perfect because it’s light, refreshing, and packed with flavor. I typically eat these cakes over a bed of lettuce and shredded cabbage and use this tzatziki as a salad dressing. If you want it to act as more of a dip, add little to no water.

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{Related Recipes: If you like this recipe you’ll love my VEGAN FALAFEL BOWL and my CRAB CAKES.}