Potato-Quinoa Cakes with Smoked Salmon and Beets Recipe

Name: Potato-Quinoa Cakes with Smoked Salmon and Beets
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 medium Yukon Gold potatoes (1 3/4 pounds), scrubbed but not peeled; 2 medium beets (3/4 pound); 1/4 cup quinoa; 1/2 cup minced red onion; 2 tablespoons drained capers, chopped; 2 tablespoons chopped parsley; 1/2 tablespoon Dijon mustard; 1/2 teaspoon finely grated lemon zest; Salt; 1 large egg white; 1 tablespoon red wine vinegar; 1 tablespoon extra-virgin olive oil; Vegetable oil, for frying; All-purpose flour, for dusting; 2/3 cup mayonnaise; 2 tablespoons drained capers, chopped; 8 cornichons, finely chopped; 2 tablespoons minced red onion; 1 tablespoon fresh lemon juice; 1 tablespoon chopped parsley; 1 tablespoon chopped dill; Salt; 1/2 pound thinly sliced smoked salmon; 2 hard-cooked eggs, chopped; Parsley leaves, for garnish; Dill sprigs, for garnish

Servings: persons

4 medium Yukon Gold potatoes (1 3/4 pounds), scrubbed but not peeled
2 medium beets (3/4 pound)
1/4 cup quinoa
1/2 cup minced red onion
2 tablespoons drained capers, chopped
2 tablespoons chopped parsley
1/2 tablespoon Dijon mustard
1/2 teaspoon finely grated lemon zest
Salt
1 large egg white
1 tablespoon red wine vinegar
1 tablespoon extra-virgin olive oil
Vegetable oil, for frying
All-purpose flour, for dusting
2/3 cup mayonnaise
2 tablespoons drained capers, chopped
8 cornichons, finely chopped
2 tablespoons minced red onion
1 tablespoon fresh lemon juice
1 tablespoon chopped parsley
1 tablespoon chopped dill
Salt
1/2 pound thinly sliced smoked salmon
2 hard-cooked eggs, chopped
Parsley leaves, for garnish
Dill sprigs, for garnish

1
make the cakes and beet salad Preheat the oven to 350.
2
Pierce the potatoes all over with a fork and wrap each one in foil.
3
Put the beets and potatoes in a small baking pan, add 1/2 cup of water and cover the pan with foil.
4
Bake for about 45 minutes, until the potatoes begin to soften.
5
Unwrap the potatoes and let cool.
6
Continue baking the beets for about 45 minutes longer, until just tender; let cool.
7
make the cakes and beet salad Meanwhile, in a small saucepan, cover the quinoa with 1/2 cup of water.
8
Bring to a boil, then cover and cook over low heat until the water is absorbed and the quinoa is tender, about 10 minutes.
9
Let cool to room temperature.
10
make the cakes and beet salad Peel the potatoes and coarsely shred them on a box grater.
11
In a large bowl, combine the red onion, capers, parsley, mustard and lemon zest.
12
Add the grated potatoes and the quinoa and mix well.
13
Season with salt and stir in the egg white.
14
Shape the mixture into 12 cakes.
15
Arrange the cakes on a baking sheet and refrigerate for 30 minutes.
16
make the cakes and beet salad Peel the beets and cut them into 1/4-inch dice.
17
In a bowl, toss the beets with the wine vinegar and olive oil and season with salt.
18
make the cornichon sauce Combine all of the ingredients except the salt in a bowl.
19
Season the sauce with salt.
20
make the cornichon sauce Preheat the oven to 325.
21
In a large nonstick skillet, heat 1/4 inch of vegetable oil.
22
Lightly dust the potato cakes with flour and add half of them to the skillet.
23
Cook over moderately high heat for 1 minute.
24
Lower the heat to moderate and cook until browned on the bottom, about 2 minutes.
25
Turn the cakes and cook until browned on the other side, about 3 minutes.
26
Transfer the cakes to a rimmed baking sheet and keep warm in the oven while you fry the remaining cakes; add more oil to the skillet if necessary.
27
make the cornichon sauce Transfer the potato cakes to plates.
28
Top with the smoked salmon and spoon the beet salad and cornichon sauce alongside.
29
Garnish with the chopped eggs, parsley leaves and dill sprigs and serve.

786

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 26 ingredients. The key ingredients include: 4 medium Yukon Gold potatoes (1 3/4 pounds), scrubbed but not peeled, 2 medium beets (3/4 pound), 1/4 cup quinoa, 1/2 cup minced red onion, and more.

Yes, Potato-Quinoa Cakes with Smoked Salmon and Beets falls under the Seafood category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Potato-Quinoa Cakes with Smoked Salmon and Beets

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