Quinoa Potato Cakes Florentine with Mustard-Yogurt Sauce

Photo by: The Wimpy Vegetarian
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by The Wimpy Vegetarian

about 1 year ago

This is a great dish to get some quinoa, a nice little helping of greens, and some pumpkin seed meal. Pumpkin seed meal is made by grinding pumpkin seeds in a spice grinder. Flax seed meal, made the same way, can be substituted for the pumpkin seed meal.

Makes 6 - 8 patties

Quinoa Potato Cakes Florentine:

  • 1 cup cooked quinoa
  • 1 tablespoon olive oil
  • 1/2 onion, finely diced
  • 1/2 leek, sliced horizontally into thin slices
  • 2 tablespoons orange juice
  • 1 large russet potato, baked until soft
  • 1/3 cup Gruyère cheese
  • 1 cup baby spinach leaves (or Swiss chard or kale)
  • 1 teaspoon kosher salt
  • 1/2 teaspoon dry mustard powder
  • 1/8 teaspoon nutmeg
  • 1 egg, whisked
  • 2 tablespoons pumpkin seed meal
  • Olive oil
  1. Spoon the baked potato out of the skins. Combine all the ingredients in a large bowl until the egg is completely incorporated.
  2. Form small potato cakes.Heat olive oil in a large skillet over medium heat, and sauté the potato cakes until lightly browned, about 4 minutes per side. Serve over a salad, topped with the Mustard Yogurt Sauce.

Mustard Yogurt Sauce:

  • 2 tablespoons Greek yogurt
  • 1 tablespoon mustard
  • Squeeze of lemon juice, to taste
  • Salt, to taste
  • Pinch cayenne (optional)

Whip together all the ingredients with a fork until completely blended. Chill until read to serve.

Edamam

Nutrition Info:

PER SERVING:

  • 206 calories
  • 13g total fat
  • 3g saturated fat
  • 39mg cholesterol
  • 620mg sodium
  • 16g carbohydrate (2g dietary fiber, 2g sugar)
  • 7g protein
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