Crispy Quinoa Potato Cakes
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.
Ingredients
- 1 cup quinoa
- 2 large potatoes, peeled and grated
- 1 teaspoon black pepper
- Salt to taste
- Cooking spray for the air fryer
Instructions
- Rinse the quinoa thoroughly and cook it according to the package instructions. Let it cool completely.
- Squeeze out any excess moisture from the grated potatoes using a clean kitchen towel.
- In a large mixing bowl, combine the cooked quinoa, grated potatoes, black pepper, and salt.
- Form the mixture into small patties and place them in the air fryer basket, ensuring they are not overcrowded.
- Lightly spray the patties with cooking spray to help them crisp up.
- 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.
- Serve the crispy quinoa potato cakes hot with your favorite dipping sauce or as a side dish to your Chinese meal.