Pan-Fried Quinoa and Potato Cakes with Aji Verde Sauce

By AislePrompt Editorial · Published 2026-06-13 · Updated 2026-06-13

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

Crisp golden cakes combining quinoa and potatoes, served with a vibrant, tangy Bolivian green chili sauce. This Latin American-inspired vegetarian recipe, ready in about 35 minutes, layers cooked quinoa, boiled potatoes, mashed, egg into a dessert worth slowing down for — great for weekend baking, holiday tables, or any time you want a sweet payoff at the end of a meal. Each serving lands at about 280 calories and feeds 4, so it slots into a weekend bake or a special-occasion dessert tray. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 20 min Cook: 15 min Serves 4 Latin American cuisine 280 cal/serving

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Ingredients

1 cup cooked quinoa
1 cup boiled potatoes, mashed
1 large egg
3 stalks green onions, finely sliced
1/4 cup all-purpose flour
3 tbsp vegetable oil
1 tsp salt
1/2 tsp black pepper
1 small jalapeño pepper, seeded and chopped
1/2 cup packed fresh cilantro leaves
1/3 cup mayonnaise
2 tbsp lime juice
1 small garlic clove
2 tbsp olive oil

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Instructions

Step 1: In a large bowl, combine 1 cup cooked quinoa, 1 cup mashed boiled potatoes, 1 large egg, 3 sliced green onions, 1/4 cup all-purpose flour, 1 tsp salt, and 1/2 tsp black pepper. Mix well until a sticky dough forms.
Step 2: Shape the mixture into 8 small patties, about 2.5 inches in diameter.
Step 3: Heat 3 tbsp vegetable oil in a large non-stick skillet over medium heat. Fry the patties for 4-5 minutes on each side until golden brown and crisp. Transfer to a paper towel-lined plate to drain excess oil.
Step 4: For the Aji Verde sauce, blend 1 small chopped jalapeño (seeded), 1/2 cup fresh cilantro leaves, 1/3 cup mayonnaise, 2 tbsp lime juice, 1 small garlic clove, and 2 tbsp olive oil in a food processor until smooth.
Step 5: Serve the quinoa and potato cakes warm with a generous drizzle of the bright, tangy Aji Verde sauce on top or on the side.