Crispy Quinoa Potato Cakes

Crispy Quinoa Potato Cakes
Chef Brainy
What Started it all:
Quinoa, Potato, black pepper, air fryer

These crispy quinoa potato cakes are a delightful fusion of Chinese and Western flavors, combining the nuttiness of quinoa with the comforting texture of potatoes. Using an air fryer gives them a deliciously crispy exterior without the need for excessive oil.


  • 1 cup quinoa
  • 2 large potatoes, peeled and grated
  • 1 teaspoon black pepper
  • Salt to taste
  • Cooking spray for the air fryer


  1. Rinse the quinoa thoroughly and cook it according to the package instructions. Let it cool completely.
  2. Squeeze out any excess moisture from the grated potatoes using a clean kitchen towel.
  3. In a large mixing bowl, combine the cooked quinoa, grated potatoes, black pepper, and salt.
  4. Form the mixture into small patties and place them in the air fryer basket, ensuring they are not overcrowded.
  5. Lightly spray the patties with cooking spray to help them crisp up.
  6. Air fry the quinoa potato cakes at 375°F (190°C) for 15-20 minutes, flipping them halfway through, until they are golden and crispy.
  7. Serve the crispy quinoa potato cakes hot with your favorite dipping sauce or as a side dish to your Chinese meal.

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