Potato Cakes

5 from 10 votes

Healthy baked potato cakes with quinoa, lime and fresh coriander. Vegan, gluten free and dairy free, and a great way to use up leftover mash.

Prep Time10

Cook Time50

Total Time1

Course: Side Dish

Cuisine: American, British

Diet: Gluten Free, Vegan, Vegetarian

Servings:

Author: James Wythe

Equipment

Ingredients

850 g white potatoes unpeeled, cut into 2cm cubes
2 tbsp olive oil plus 1 tbsp for the tray
2 garlic cloves crushed
1 small red onion finely diced
1 tsp paprika
2 pinches red pepper flakes
1 juice lime
1 handful fresh coriander chopped
100 g cooked quinoa about 35g dry
Pinch salt and pepper

Metric - US Customary

Instructions

Pre-heat the oven to 200C (180C fan). Roughly chop the potatoes (no peeling needed) into 2cm cubes.
Place in boiling water with a pinch of salt for 10 to 12 minutes (or until soft).
Meanwhile finely dice the red onion, crush the garlic, roughly chop the coriander and slice the lime in half.
Heat a non-stick pan with the olive oil, crushed garlic, diced onion, spices, fresh coriander, lime juice and a pinch of salt and pepper and fry on a medium heat for 5 minutes until the onion softens (make sure to stir).
Drain the potatoes and leave them in the colander for 2 to 3 minutes to steam dry. Return them to the pot and mash until fairly smooth.
Now add the onion mixture, cooked quinoa and a pinch of salt and pepper and mix thoroughly.
Finally, shape into cakes (roughly 6 large ones), place on a baking tray lined with baking paper and chill for 20 minutes to firm up. Drizzle or spray with 1 tbsp extra olive oil and bake for 40 minutes, turning them at the halfway mark.

Notes

Step-by-Step Photos: My blog post includes helpful step-by-step photos to help guide you through making this recipe.

Substitutions & Variations: I have included a list of these in the post above.

To Store: Store in an airtight container in the fridge for up to 3 days. Reheat in a frying pan, an air fryer or the oven at 180C (160C fan) for 10 to 15 minutes until piping hot.

To Freeze: Freeze in an airtight container for up to 3 months, with baking paper between the cakes. Defrost overnight in the fridge before reheating.

Tip 1: Prefer them fried? Cook in a large frying pan with a little oil over a medium heat for about 4 minutes each side until golden, then drain on kitchen paper. In an air fryer, cook at 200C for about 15 minutes, turning halfway. These times are approximate, so check one first.

Tip 2: To save some cooking time, make extra mashed potato for dinner. Use about 600g of the cold leftovers to make these potato cakes the next day, and skip the chopping, boiling and mashing.

Tip 3: Once you've got this recipe down, get creative! You can add things like sweetcorn, mushrooms, dairy free cheese, etc.

Nutrition