Quinoa cakes with crispy diced potatoes, avocado crema and salad


( 2 adults and 2 kids )

  • 200 gramsquinoa
  • 600 gramspotatoes
  • onion
  • 1 clovegarlic
  • 4 stickcelery*
  • egg
  • 2 tspred curry paste
  • 1 tspsalt
  • 3 tbspplain flour
  •  avocado crema or guacamole
  •  lettuce of your choice
  • 100 gramspomegranate seeds
  •  baking parchment
  •  olive oil
* = Good to know - click the ingredient
= See the recipe - click the ingredient

Don't be frightened at the prospect of a vegetarian patty! Our quinoa cakes are absolutely delicious, and our kids love them. We're serving them with crispy diced potatoes, guacamole and salad of your choice. Enjoy!


1. Preheat your oven to 220 degrees convection. Cook quinoa (or rice) according to the packet.

2. Thoroughly scrub the potatoes and dice into small chunks. Place the diced potato on a baking tray with baking parchment and mix in a dash of oil. Bake until crispy for 20-25 minutes.

3. Roughly chop onion and garlic. Rinse and roughly chop celery. Blend onion, garlic, celery and egg in a mini chopper or food processor until finely chopped. Mix with quinoa, curry paste, salt and flour in a bowl. If the farce is too thin, add some more flour, and if too firm, give it a dash of milk or water.

4. Shape lovely patties from the farce and cook on a pan in olive oil, until cooked through - this takes 15 minutes.

5. Make our easy avocado crema by clicking the chefs' hat, or use a ready guacamole or other dip. Rinse the lettuce and mix it with pomegranate seeds.

6. Serve the quinoa cakes with the crispy diced potatoes, avocado crema and salad.

7. Enjoy!


Tasks for kids in the kitchen: Let your kids dice the potatoes - you can help them along by slicing the potatoes for them first. They can also help mash the avocado with a fork, if you're making the avocado crema yourselves.

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