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Vegan Quinoa & Potato Cakes with pickled radish and avocado cream.
These vegan Quinoa & Potato Cakes are super simple to make, you only need two ingredients for them. They are soft and fluffy on the inside, crispy on the outside, and taste absolutely delightful. Pair them with a green salad, or with quick pickled radishes and garlicky avocado mash for a light and delicious weeknight meal.
Yes, my friend, you read it correctly, you only need two ingredients for these babies: quinoa & potatoes (as you may guess from the name). Okay, and maybe a little bit of salt and pepper, but we don’t call those ingredients today. How cool is that?!
That said, these quinoa & potato cakes are best when you customize them to your taste. I personally like to add garlic, chives, basil, or thyme to make the flavors pop, but you can go with whatever way you prefer. Spicy with some type of chili, or fragrant with coriander, cumin, etc. It’s all up to you and the toppings you wanna serve your potato cakes with.
Of course, if you choose to use other than fresh baby potatoes, you might need to adjust the consistency and use a little bit of flour or some liquid, like plant milk. But the beauty of this recipe is that it really doesn’t need much to make a super awesome meal.
The potato cakes are fairly delicate, but you should have no problem with a good non-stick skillet or when using a little bit of vegetable oil. But if you’re not fully skilled with flipping fragile food, feel free to place them on a baking tray, and bake at 180°C/360ºF until golden brown.
These potato cakes are quite moist, but they are best served with toppings. Salsa, hummus, cream cheese, a mayo-based sauce, or any of your favorite spreads with fresh veggies would be lovely. I can highly recommend this spring edition with quick-pickled radishes, avocado mash, and green onions, it’s a superb combo. Savory, tangy, with all sort of amazing texture.
Speaking of pickled radishes, if you’ve never tried them, you definitely have to, they are so so so good! And also ridiculously quick and easy to make.
My go-to measurements are 1 bunch of radishes to one cup of equally mixed vinegar and water, two tablespoons of sweetener, and a large pinch of salt and pepper. Then depending on my mood and the foods I wanna eat it with I spice it all sort of goodness: sliced garlic, fresh chili, mustard seeds, coriander seeds, allspice, peppercorns, bay leaves, cumin, cloves, or chili flakes.
Quick pickled radish is best if you let it marinade overnight or for a few days, but if you’re short on time 15 minutes will also do the job.
If you try this recipe, let me know! I would highly appreciate if you could leave a comment and rate it. Also don’t forget to take a picture and tag it on Instagram (use the hashtag #greenevi) or post it on Facebook! I love seeing what you come up with! ♥︎
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Quinoa & Potato Cakes w/ Pickled Radish
- Total Time: 40 minutes
- Yield: 2-3 1x
Ingredients
For the Quinoa & Potato Cakes:
- 450 g/1 lb peeled and diced baby potatoes
- 1 cup of cooked quinoa
- 1 tsp fresh thyme (optional)
- 1 tbsp fresh, chopped basil (optional)
- salt, pepper
For the Pickled Radish:
- 1 bunch of radishes, thinly sliced
- 1/2 cup of apple cider vinegar
- 1/2 cup of water
- 2 tbsp maple syrup
- 1 tbsp seasoning of your choice (optional, see notes)
- salt, pepper
For the Avocado Mash:
- 1 large ripe avocado
- 1 clove of garlic, minced
- 1 lime, juice
- salt, pepper
To garnish:
- 2 scallions, sliced
- fresh herbs
Instructions
- Bring a pot of salted water to a boil. Add potatoes, and cook until tender, about 15 minutes. Drain and let cool a bit.
- Meanwhile whisk together apple cider vinegar, water, maple syrup, seasonings of your choice, salt and pepper in a jar. Add sliced radishes and stir. Cover and refrigerate for at least 15 minutes (but the longer the better).
- For the avocado cream mash together avocado, lime juice, and minced garlic. Season with salt and pepper.
- Using a potato masher, mash potatoes well, leaving just a little bit of texture. Add quinoa, herbs, and a pinch of salt and pepper, and mix together. It should have a thick, doughy consistency.
- Shape the mixture into 10 small patties. I like to use an ice cream scoop to get small balls, then I flatten them slightly with wet hands.
- Heat up a large non-stick skillet over medium heat. You can use a tablespoon of vegan butter or vegetable oil, or you can keep these oil-free, if you prefer. Fry patties on both side for 4-6 minutes, or until they develop a brown crust.
- To serve top warm or room temperature potato cakes with a dollop of avocado mash, a few tablespoons of pickled radish, green onion slices, and fresh herbs of your choice. Enjoy!
Notes
- If you don’t use baby potatoes, you might have to adjust the consistency of the cakes a little bit. Add 1-2 tablespoons of brown rice flour, if the mixture is too runny or doesn’t hold together, or a splash of plant milk, if your mixture is too dry.
- Quinoa & Potato cakes are very customizable, so feel free to spice them with herbs and spices to your liking. However they are pretty awesome with only salt and pepper too, so don’t worry, if you prefer things simple.
- Same goes for the Pickled Radish. You can keep them plain, or season with anything you like. My favorites are mustard seeds, coriander seeds, fresh chili, allspice, peppercorns, thinly sliced garlic, bay leaves, cumin, cloves.
- Prep Time: 15 mins
- Cook Time: 25 mins
Just 2 ingredients…that’s awesome! These cakes look so delicious and I love those pickled radishes.
Thanks, Angie! 🙂
These look so nice, and you’ve only used two ingredients! Wow, that’s fab.
Thank you, Anca 🙂
That is my kind of meal. Simple easy and so delish!
Thank you so much 🙂