These warm potato cakes are crisp on the outside, creamy on the inside, and flavored throughout with onion, garlic, broccoli, and kale, while the quinoa studded throughout the cakes give them a light chewy texture. Nutrient dense quinoa seeds also offer high amounts fiber, protein, and B vitamins. The cakes are served with a lemon parsley vinaigrette that balances out their richness while adding bright citrusy notes. Potato Cakes With Broccoli, Kale, and Quinoa make a great starter, vegetarian main course option, or side.
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RECIPE: Potato Cakes with Broccoli, Kale, and Quinoa with Lemon Parsley Vinaigrette
- Yield: Makes 12 cakes. 1x
Ingredients
Scale
- Sea salt
- 2 pounds russet potatoes (about 3 whole)
- 1/2 cup quinoa
- 3/4 cup extra virgin olive oil, divided, plus more if needed
- 1 cup chopped yellow onion
- 2 cups coarsely chopped broccoli florets and stems (from 1 10-ounce head)
- 3 cups chopped kale leaves (from 1 6-ounce bunch)
- 2 cloves garlic, peeled and finely chopped
- 2 large eggs, lightly beaten
- Freshly ground black pepper
- 1 teaspoon fresh lemon zest
- 1/4 cup fresh lemon juice
- 2 cups chopped flat leaf parsley
Instructions
Have a large pot filled with 2 quarts of cold water ready. Have a standard-sized baking sheet ready.
- Peel the potatoes, cut them into 2-inch pieces, and add them to the water in the pot. Bring to a boil over high heat, about 15 minutes, and cook until very tender, about 10 more minutes.
- Transfer the potatoes to a colander to drain well, then push them through a potato ricer into a large bowl. Set aside.
- Meanwhile, in a small saucepan, combine the quinoa with 1 cup cold water. Bring to a boil over high heat, then reduce to medium-low and simmer until the water has almost completely evaporated, about 15 minutes. Turn off the heat, cover, and let sit for about 10 minutes to steam, then add the quinoa to the bowl with the potatoes.
- Heat 2 tablespoons of olive oil in a large, heavy-bottomed or cast-iron skillet over medium heat. Add the onion and cook, stirring occasionally, until lightly golden, about 6 minutes.
- Add the broccoli and kale and cook until tender, about 6 minutes. Stir in the garlic, and cook until fragrant, about 30 seconds.
- Add the vegetables to the potato and quinoa in the bowl. Let cool slightly, about 10 minutes, then stir in the eggs, 1½ teaspoons salt, and 1 teaspoon pepper.
- Form the mixture into 12 patties about ½-inch thick , using about 1/2 cup of the mixture for each. Place the patties on the prepared baking sheet and transfer to the refrigerator for 30 minutes to rest and firm up slightly.
- Meanwhile, in a food processor, combine the lemon zest, lemon juice, parsley, ½ cup olive oil, 1 teaspoon salt, and 1 teaspoon pepper, and process until very smooth. Transfer to a small bowl for serving.
- Pour the flour on a plate and dip each cake into the flour to coat it completely.
- Heat 2 tablespoons of olive oil in a large, heavy-bottomed or cast-iron skillet over medium heat. Add the cakes in batches and cook, flipping halfway through cooking, until golden brown on both sides and cooked through, about 3 minutes per side. If needed, add more olive oil when cooking the batches.
- Transfer the cakes to a serving platter and serve with the sauce. Serve warm.
