Quinoa Potato and Spinach Patties

4.91 from 10 votes

Veggie burger of quinoa, potatoes, pumpkin seed meal and spinach, all topped with a mustard-yogurt sauce.

Prep Time30

Cook Time8

Total Time38

Course: Main Entree

Cuisine: Any

Keyword: quinoa potato patties

Servings:

Calories: 207.7kcal

Author: Susan Pridmore

Cook the quinoa if you don't have any on hand.
Bake the potato until completely soft. I bake mine in the microwave oven:
Scrub the potato with cold water, and puncture the potato a few times with a sharp knife or a fork. Wrap in a paper towel. Microwave on high for about 5 minutes, turn it, and microwave another 3 minutes. The exact timing depends on the size of the potato, and how powerful the microwave oven is.
Gently squeeze the potato to check how soft it is.
Slice the potato in half lengthwise, and scoop the baked potato out of the skins into a medium bowl.
Warm 1 teaspoon of the olive oil in a skillet large enough to hold 5 patties, and add the finely diced onion. Sauté until softened, about 5 minutes. Transfer the onions to the bowl with the quinoa and potato.
Stir in the baby spinach, and toss everything together to wilt the spinach.
Using a mini-chopper, grind 3 tablespoons of pumpkin seeds to make pumpkin seed meal.
Add 2 tablespoons of the pumpkin seed meal, cheese, orange juice, salt, dry mustard powder, nutmeg, and whisked egg to the potatoes and quinoa, and mix well.
Form 5 patties.
Heat the remaining tablespoon of olive oil in the skillet over medium heat, and sauté the potato cakes until lightly browned, about 4 minutes per side.
Serve warm, topped with the Mustard Yogurt Sauce.

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