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Black Quinoa, Yukon Potato
Cake 1
lb small Yukon potatoes
1 cup black quinoa
1
cup water
1 sprig fresh thyme
½ cup
mayonnaise or mayonnaise substitute, we use Veganaise (tofu based)
to taste
sea salt
Cook Yukon potatoes in plenty of salted water until tender.
When potatoes are cooked,
drain and hold at room temperature. Place potatoes in a large mixing bowl.
Next bring 1 cup of water to boil and add
quinoa & thyme.
Reduce heat to low and place a cover on pot. Quinoa should take 10-12 minutes to cook.
Add quinoa to bowl with potatoes.
Gently mash potatoes and quinoa.
When well mixed/mashed add mayonnaise,
fennel pollen & salt to taste.
Mixture can be refrigerated for up to 4 days.
Scoop and form into cakes, ½
cup ice cream scoop works best.
Sear quinoa cake in a sauté pan on medium heat with a high heat with a neutral
vegetable oil. We prefer coconut oil, but it is not neutral.
Place in a 350˚ oven for 10 to 15 minutes
to heat .
for the sauce
½ ea Chipotle chile, soaked overnight
and rough chopped
1 tbsp fresh lime juice
1 cup
mayonnaise, we use Veganaise
to taste sea salt
1. Blend all
ingredients in a blender.
Recipe property of
Marcus Guiliano
Aroma Thyme Bistro
165 Canal St
PO Box 731
Ellenville NY 12428
www.chefonamission.com
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