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.
Shop this Post
{Related Recipes: If you like this recipe you’ll love my VEGAN FALAFEL BOWL and my CRAB CAKES.}
Corn Potato Quinoa Cakes
Ingredients
Corn Potato Quinoa Cakes
- 1 cup corn
- 1 russet potato, peeled and boiled
- 1 cup cooked quinoa
- 1/3 cup fresh parsley
- 1/3 cup fresh dill
- 1 tbsp nutritional yeast
- 1 tsp paprika
- 1 tsp sea salt
Dill Tzatziki Sauce
- 1 large cucumber, peeled and grated
- 1 cup vegan yogurt
- 1/4 cup fresh dill
- 2 tbsp fresh lemon juice
Instructions
Corn Potato Quinoa Cakes
- Preheat your oven to 375 degrees. Cook your quinoa and boil your peeled potato until tender. Drain and rinse a can of corn OR warm frozen corn.
- Place all ingredients in a food processor and pulse. Make sure not to overblend, ingredients should be roughly chopped.
- Line a baking tray with parchment paper and spray with an oil spray, I use avocado oil spray.
- Use an ice cream scooper to form your patties – scoop out the mixture, place on your baking tray, and use your hands to gently press down into patty form.
- Bake for 25 minutes, flip, then bake for another 20 minutes.
Dill Tzatziki Sauce
- Add all ingredients to a dish and mix to combine. Keep in the fridge for up to a week or 2.
