Black Quinoa, Yukon Potato Cake Recipe

• 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

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