These patties are nutrient-rich and are made from whole ingredients.

Corn and Potato Quinoa Cakes with Dill Tzatziki [Vegan, Gluten Free]

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For the 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 tablespoon nutritional yeast
  • 1 teaspoon paprika
  • 1 teaspoon sea salt

For the Dill Tzatziki Sauce:

  • 1 large cucumber, peeled and grated
  • 1 cup vegan yogurt
  • 1/4 cup fresh dill
  • 2 tablespoons fresh lemon juice


For the Corn Potato Quinoa Cakes:

  1. 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.
  2. Place all ingredients in a food processor and pulse. Make sure not to over blend, ingredients should be roughly chopped.
  3. Line a baking tray with parchment paper and spray with an oil spray.
  4. 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.
  5. Bake for 25 minutes, flip, then bake for another 20 minutes.

For the Dill Tzatziki Sauce:

  1. Add all ingredients to a dish and mix to combine. Keep in the fridge for up to a week or two.


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