inthekitchen
Quinoa-Potato Cakes with Fresh Peas
Chef Ben Kramer serves these healthy morsels with tomato chutney , horseradish cream , and leaves from the quinoa plant .
INGREDIENTS 2-3 Tbsp coconut oil 4 garlic cloves , minced 1 cup fresh peas 4 russet potatoes , cooked and mashed 1 cup cooked quinoa 1 / 2 cup chopped cilantro 4 tsp ground cumin sea salt , to taste
METHOD 1 . Heat 1 Tbsp coconut oil in a frying pan . Sauté garlic and peas for a minute . Remove from pan . 2 . Mix potatoes , quinoa , cilantro , and cumin with the garlic and peas . Season to taste with salt . 3 . Combine mixture and form patties ( small ones for appetizers , larger ones for an entrée ). 4 . Heat remaining coconut oil ( as needed ) in pan . Fry patties until golden brown on both sides .
Yield 4 servings
14 ciao ! / aug / sep / two thousand fifteen