Quinua Potato Cakes Recipe

Name: Quinua Potato Cakes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 cups Fresh Coriander Leaves (Dhania Patta); 1 teaspoon Fresh Ginger, Grated; 2 whole Spicy Green Chilies, Finely Chopped (Optional); 1 cup Cooked Quinoa; 1 whole Large Boiled Potato - Shredded; 3 Tablespoons Water Chestnut Flour (also Known As Singhara Atta; Bread Or All Purpose Flour OK); 1/2 cups Hung Yogurt - Make Sure The Yogurt Is Thick And Theres No Water In It; 1 teaspoon Cumin Powder; 2 teaspoons Salt; 4 Tablespoons Olive Oil Oil As Per Taste And Preference

Servings: persons

1/2 cups Fresh Coriander Leaves (Dhania Patta)
1 teaspoon Fresh Ginger, Grated
2 whole Spicy Green Chilies, Finely Chopped (Optional)
1 cup Cooked Quinoa
1 whole Large Boiled Potato - Shredded
3 Tablespoons Water Chestnut Flour (also Known As Singhara Atta; Bread Or All Purpose Flour OK)
1/2 cups Hung Yogurt - Make Sure The Yogurt Is Thick And Theres No Water In It
1 teaspoon Cumin Powder
2 teaspoons Salt
4 Tablespoons Olive Oil Oil As Per Taste And Preference

1
Grind coriander leaves, ginger and green chilies in a food mixer/grinder.
2
In a large bowl, mix this green paste along with all of the other ingredients (everything except oil).
3
Now mix/knead this mixture for 1-2 minutes to evenly combine all the ingredients.
4
Make medium-sized round tikki/cakes.
5
(Makes approximately 10 medium size tikki).
6
Heat 2 tablespoons of oil in a nonstick pan on high for 1-2 minutes.
7
Now place 4-5 tikki into the heated pan and cook evenly.
8
Each side takes 2-3 minutes (they should be medium brown in color).
9
Remove cooked tikki from the pan.
10
Follow the above step to cook rest of the tikki/cakes.
11
Serve hot.
12
Note about the water chestnut flour: Im using this because of special occasion however you can use all purpose flour or bread flour to bind everything together.

216

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 10 ingredients. The key ingredients include: 1/2 cups Fresh Coriander Leaves (Dhania Patta), 1 teaspoon Fresh Ginger, Grated, 2 whole Spicy Green Chilies, Finely Chopped (Optional), 1 cup Cooked Quinoa, and more.

Yes, Quinua Potato Cakes falls under the Baking & Desserts 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.

Quinua Potato Cakes

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