These patties are nutrient-rich and are made from whole ingredients.
Corn and Potato Quinoa Cakes with Dill Tzatziki [Vegan, Gluten Free]
Ingredients
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
Preparation
For the Corn Potato Quinoa Cakes:
- 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.
- Place all ingredients in a food processor and pulse. Make sure not to overblend, ingredients should be roughly chopped.
- Line a baking tray with parchment paper and spray with an oil spray.
- 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.
- Bake for 25 minutes, flip, then bake for another 20 minutes.
For the Dill Tzatziki Sauce:
- 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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Corn -
Potato Recipes -
Quinoa
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