Morning Veggie Potato Cakes w/ Cilantro Chutney
For savory breakfast lovers, like myself, this one is for the books.
The potato never disappoints & for savory breakfast lovers, like myself, this one is for the books.
The cakes themselves have so much flavor from an array of spices. Combine that with fresh sprouts, grilled onion and cilantro chutney and well, it’s quite fantastic. I have different versions of this cake and here’s the first of many to share.
I created this recipe because I get asked for savory breakfast ideas often, and i mean often. In fact, growing up, I can’t recall too many breakfast that weren’t warm and hearty. I prefer it this way too – as it wakes me up, gets my blood flowing and satiates me so i can focus on the day ahead.
A tip here, you’re going to want more than you make – so i suggest upping the quantity a tad.
Morning Veggie potato Cakes w/ Cilantro Chutney
Ingredients
- 6 golden yukon potatoes, cut into 8ths
- 2 poblano peppers, chopped
- 3 small/medium carrots, chopped
- 12 small shiitake mushrooms, sliced (into 3 slices, each mushroom)
- 3 garlic cloves, chopped
- 1 tbsp paprika
- ½ tbsp cumin powder
- ½ tbsp onion powder
- ½ tbsp salt
- ½ tbsp turmeric powder
- ¼ tbsp pepper
- ½ tbsp liquid aminos (or low sodium soy sauce)
- ¼ cup cooked quinoa
- ¼ cup cooked rice
- flour, as needed to sprinkle on the patties before frying
- grapeseed oil, as needed to coat the bottom of my pan for frying (will vary depending on pan size)
Instructions
- Add potatoes to a deep pot and add enough water to cover them
- Bring water to a boil, reduce to medium heat and cover with a lid – to cook the potatoes quicker
- Add olive oil to a large skillet and heat on low flame
- Add poblano pepper, carrot and saute for 3 minutes
- Add garlic, saute for 1 minute
- Add mushrooms and liquid aminos – stir to combine and saute for 7 minutes
- When your potatoes are easily pierced with a fork, remove from heat, drain and allow them to sit for a few minutes to release steam/moisture
- Transfer potatoes to a bowl and mash with a fork
- Once potatoes are mashed add in cooked quinoa, cooked rice, and ½ of your pepper, carrot mushroom saute *
- Add in the spices and mix everything together thoroughly *
- Begin forming the patties by scooping ⅓-½ cup portions of mash at a time
- Sprinkle both sides of the patties with flour
- In a large skillet, heat to medium flame and, add enough oil to coat the bottom of the pan- for frying*
- Begin adding patties, careful not to crowd the skillet too much
- Cook on each side for roughly 4-5 minutes, or until golden brown
- Careful when flipping them over, a flat spatula is very helpful
- Garnish with grilled onions, remaining pepper saute, avocado, fresh sprouts and cilantro chutney
Notes
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I am so psyched I come across your page and these recipes. Cheers!