Quinua Potato Cakes

• 1/2 cups Fresh Coriander Leaves (Dhania Patta)
• 1 teaspoon Fresh Ginger, Grated
• 2 whole Spicy Green Chilies, Finely Chopped (Optional)
• 1 cup Cooked Quinoa
• 1 whole Large Boiled Potato - Shredded
• 3 Tablespoons Water Chestnut Flour (also Known As Singhara Atta; Bread Or All Purpose Flour OK)
• 1/2 cups Hung Yogurt - Make Sure The Yogurt Is Thick And Theres No Water In It
• 1 teaspoon Cumin Powder
• 2 teaspoons Salt
• 4 Tablespoons Olive Oil Oil As Per Taste And Preference

1. Grind coriander leaves, ginger and green chilies in a food mixer/grinder.
2. In a large bowl, mix this green paste along with all of the other ingredients (everything except oil).
3. Now mix/knead this mixture for 1-2 minutes to evenly combine all the ingredients.
4. Make medium-sized round tikki/cakes.
5. (Makes approximately 10 medium size tikki).
6. Heat 2 tablespoons of oil in a nonstick pan on high for 1-2 minutes.
7. Now place 4-5 tikki into the heated pan and cook evenly.
8. Each side takes 2-3 minutes (they should be medium brown in color).
9. Remove cooked tikki from the pan.
10. Follow the above step to cook rest of the tikki/cakes.
11. Serve hot.
12. Note about the water chestnut flour: Im using this because of special occasion however you can use all purpose flour or bread flour to bind everything together.

fresh coriander leaves, fresh ginger, green chilies, quinoa, potato shredded, water, is, cumin, salt, olive oil oil

Taken from tastykitchen.com/recipes/appetizers-and-snacks/quinua-potato-cakes/ (may not work)