Go Back

Corn Potato Quinoa Cakes

Nutrient rich patties made from whole ingredients.
Servings: 14 patties

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.