Quinoa (“keen-wa”) has been cultivated for thousands of years, and today it’s being rediscovered as a “super food.” It’s packed with important vitamins and minerals, and it contains all 9 essential amino acids, making it a complete, high-quality protein that’s easy for the body to absorb.
Earthbound's own Executive Chef Sarah LaCasse created these versatile potato-quinoa cakes with flavor that’s out of this world. As an appetizer, they’re delightful atop a bed of lightly dressed arugula. They also make a great side dish, served hot with a roasted chicken or other main entrée.
Please note the potato-quinoa mixture needs to cool in the refrigerator for at least 2 hours, so plan accordingly. This recipe serves 3 to 4 as a side dish, or up to 10 as an appetizer on a bed of fresh baby arugula or other salad greens.
Earthbound Farm Organic Yellow or Red Potatoes (3 to 4 medium)
Uncooked quinoa (rinsed)
Finely minced red onion
capers (finely chopped)
minced fresh Italian parsley
grated zest of 1 small lemon
Freshly ground black pepper
unbleached all-purpose flour (for dusting)
Vegetable oil, for pan frying
HERBED CAPER SAUCE: (makes about 1 cup)
sour cream or crème fraîche
minced fresh Italian parsley
minced fresh dill
Finely chopped capers
fresh lemon juice
grated lemon zest
Salt and freshly ground black pepper (to taste)
To make the sauce, combine all of the sauce ingredients in a small bowl and stir until smooth. Set aside, covered and refrigerated, until ready to serve. Leftover sauce will keep, covered and refrigerated, for up to 1 week.
Bring 2 quarts of water to a boil over high heat and add 1/2 tablespoon salt. Add the potatoes, lower the heat to maintain a vigorous simmer, and cook until the potatoes are tender when pierced with the tip of a knife, about 30 minutes. Drain but do not rinse. When the potatoes are cool enough to handle, peel and then coarsely grate them into a large bowl. You should have about 2-1/2 cups.
Meanwhile, place the quinoa in a small saucepan with 1/2 teaspoon salt and 1 cup water, and bring to a boil over high heat. Lower the heat to maintain a simmer, cover and cook until the water is absorbed and the quinoa is tender, 15 to 20 minutes. Let cool, and then add the quinoa to the bowl with the potato.
Add the onion, capers, parsley, mustard, lemon zest, 1 teaspoon salt and the pepper to the bowl. Using your hands, mix until combined. Add the egg white and knead the mixture for 30 or 40 seconds to release the starch in the potatoes, which will help to bind the cakes. Refrigerate the mixture until completely chilled, at least 2 hours or overnight.
To make the cakes, spread some flour on a flat plate. Form the cold potato-quinoa mixture into 1/3-cup patties (about 2-1/4 oz each) and lightly dust both sides with flour.
Coat the bottom of a large skillet with vegetable oil and place over medium heat. When the oil is hot, arrange the patties in the pan so they don’t touch (you may need to do this in batches or to use 2 pans). Cook until the underside is golden brown, 3 to 4 minutes, then carefully flip and cook another 2 to 3 minutes. Serve hot or at room temperature with a dollop of Herbed Caper Sauce.
Per serving: 370 Calories, Fat 20 grams, Cholesterol 20 mg, Sodium 830 mg, Carbohydrates 43 grams, Fiber 3 grams, Sugars 3 grams, Protein 7 grams.
Percentage Daily Values per serving (based on a 2,000-calorie diet): Vitamin A 15%, Vitamin C 50%, Calcium 6%, Iron 15%.
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