Pan-Fried Quinoa and Potato Cakes with Aji Verde Sauce

By · Reviewed by AislePrompt Editorial · ·

Crisp golden cakes combining quinoa and potatoes, served with a vibrant, tangy Bolivian green chili sauce. This latin american-inspired vegetarian (vegetarian) ready in about 35 minutes layers cooked quinoa, boiled potatoes, mashed, large 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

Instructions

  1. 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.
  2. Step 2: Shape the mixture into 8 small patties, about 2.5 inches in diameter.
  3. 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.
  4. 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.
  5. 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.

Equipment for this recipe

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Frequently asked questions

How long does Pan-Fried Quinoa and Potato Cakes with Aji Verde Sauce take to make?

Total time is about 35 minutes (20 min prep + 15 min cook). Most home bakers find this fits a weekend afternoon; chill or store as the recipe directs before serving.

How do I store leftover Pan-Fried Quinoa and Potato Cakes with Aji Verde Sauce?

Cool fully before storing. Most baked desserts keep at room temperature in an airtight container for 2–3 days, or in the fridge for up to 5 days. Cream- or custard-based desserts must go in the fridge within 2 hours; reheat gently or serve cold per the recipe.

Can I substitute ingredients in Pan-Fried Quinoa and Potato Cakes with Aji Verde Sauce?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Pan-Fried Quinoa and Potato Cakes with Aji Verde Sauce for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

Is Pan-Fried Quinoa and Potato Cakes with Aji Verde Sauce vegetarian?

Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

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