Curry-Spiced Potato + Quinoa Cakes

The quintessential snack or the perfect side? Who knows, if it tastes this good it really doesn’t matter.

Ingredients

-1 cakes+

Metric

Method

1. 1

   Put the potatoes into a large saucepan and cover with cold water. Bring to the boil, then boil for 15–20 minutes or until the potatoes are completely soft. Drain, then leave to cool completely.

   
2. 2

   Meanwhile put the quinoa into a saucepan and cover with 150ml of hot water from the kettle. Bring to the boil, then cover and simmer for 12–15 minutes, or until the quinoa has cooked and there’s no moisture remaining. Leave to cool completely.

   
3. 3

   As soon as the potato and quinoa have cooled, preheat the oven to 200°C fan / 425°F and line a large baking tray with baking paper. Finely chop half the red chilli (keep the seeds if you like it spicy).

   
4. 4

   Transfer the potato to a large mixing bowl and mash until completely smooth. Add the cooked quinoa, garlic, ginger, red chilli, onion granules, curry powder, polenta and salt. Mix until everything is well combined, then separate the mixture into 6 equal-sized pieces. Shape each piece into a large patty the shape of a hockey puck and transfer them to the baking tray. Brush them with olive oil, then bake in the oven for 40–50 minutes, or until golden brown and crispy. Turn the tray around halfway through to make sure they bake evenly.

   
5. 5

   Slice the remaining half of the red chilli. Serve the potato cakes with the coconut cream, chopped chilli and fresh mint.