Chef Ben Kramer
Diversity Food Services
Chef Ben Kramer serves these healthy morsels with tomato chutney,
horseradish cream, and leaves from the quinoa plant.
2-3 Tbsp coconut oil
4 garlic cloves, minced
1 cup fresh peas
4 russet potatoes, cooked and mashed
1 cup cooked quinoa
1/2 cup chopped cilantro
4 tsp ground cumin
sea salt, to taste
- Heat 1 Tbsp coconut oil in a frying pan. Sauté garlic and peas for a minute. Remove from pan.
- Mix potatoes, quinoa, cilantro, and cumin with the garlic and peas. Season to taste with salt.
- Combine mixture and form patties (small ones for appetizers, larger ones for an entrée).
- Heat remaining coconut oil (as needed) in pan. Fry patties until golden brown on both sides.
Yield 4 servings
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