Oct/Nov 2015 Aug/Sept 2015 - Page 16

inthekitchen Quinoa-Potato Cakes with Fresh Peas Chef Ben Kramer serves these healthy morsels with tomato chutney, horseradish cream, and leaves from the quinoa plant. INGREDIENTS 2-3 Tbsp coconut oil 4 garlic cloves, minced 1 cup fresh peas 4 russet potatoes, cooked and mashed 1 cup cooked quinoa 1/2 cup chopped cilantro 4 tsp ground cumin sea salt, to taste METHOD 1. Heat 1 Tbsp coconut oil in a frying pan. Sauté garlic and peas for a minute. Remove from pan. 2. Mix potatoes, quinoa, cilantro, and cumin with the garlic and peas. Season to taste with salt. 3. Combine mixture and form patties (small ones for appetizers, larger ones for an entrée). 4. Heat remaining coconut oil (as needed) in pan. Fry patties until golden brown on both sides. Yield 4 servings 14 ciao! / aug/sep / two thousand fifteen