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Quinoa and Potato Vada Pav
Chef Sadaf Hussain
Cook Time: 40 mins
Serves: 2 People
Ingredients:
- 2 large boiled and mashed potatoes
- 1/2 cup quinoa
- 1/4 cup breadcrumbs
- 1/4 cup Parmesan cheese
- 2 garlic cloves, minced
- ½ tsp Turmeric Powder
- 1/4 cup chopped walnuts
- 1/2 teaspoon ground cumin
- 1/2 teaspoon ground black pepper
- 1/4 teaspoon salt
- 1/3 cup sour cream
- 1 tablespoon Dijon mustard
- Cooking oil
- Laadi Pav (buns)
- Green Chutney
- Dried Garlic Chutney
protein
Methods:
Mix the mashed potatoes with cumin, salt, and pepper until smooth. Set aside.
Mix quinoa, 1/4 tsp. salt and 2 cups cold water in a pan. Cover and bring to a boil.
Reduce heat to medium-low, cover and cook until most of the water has been absorbed about 15 minutes.
Remove from heat, cover and let stand for 5 minutes.
Fluff with a fork and allow it to cool.
Mix mashed potatoes with quinoa, breadcrumbs, parmesan cheese, garlic, walnuts, turmeric, until it makes a smooth paste.
Shape the mixture into small balls and flatten them slightly.
Coat them well with breadcrumbs.
In a skillet, heat butter and shallow fry these cakes until both sides are golden.
Make a sauce by mixing together the sour cream and Dijon mustard.
Spread dried garlic chutney and green chutney inside the bun.
Serve with hot quinoa cake.
Fibre: 3.8 g
Carbs: 92 g
Protein: 18 g
Fats: 10.2 g
Calories: 417.7 cal
