Active Time: 25 minutes | Total Time: 25 minutes | Serves Serves 4 | Vegan | Gluten Free
- 2 (10-ounce) russet potatoes
- 1 1/2 cups cooked quinoa (red or white)
- 1/4 teaspoon kosher salt, plus more for sprinkling
- 6 tablespoons extra virgin olive oil, plus more if necessary
Peel the potatoes. Grate them on the large holes of a cheese grater. Place in a medium bowl. Add the cooked quinoa and 1/4 teaspoon of the salt. Stir to combine.
Place a large skillet on the stove and turn the heat on to medium. Add the oil and heat until it shimmers (about 1 minute). On a spoon, shape the quinoa mixture into a small patty. Slide into the hot oil. Make more patties to fill the skillet (without over crowding).
Cook until the undersides are golden brown, 3 to 5 minutes. Use a metal spatula to flip. Cook 3 to 5 minutes more until crisp. Transfer to a paper towel-lined plate. Repeat with the remaining mixture, adding more oil as necessary.
To cook quinoa (makes about 2 cups):
Bring 1 cup water to a boil in a small saucepan. Stir in 1/2 cup quinoa. Cover, reduce heat to low, and cook until the water is absorbed, 12 to 15 minutes. Remove from heat, fluff with fork, and let stand, covered, for 5 minutes more.
This recipe was printed from: