- 600g (4 cups) floury potatoes, peeled, cubed
- 2 large carrots, peeled, grated
- 1 tsp paprika
- 1/2 tsp ground cumin
- 1/2 tsp ground coriander
- 175g (1 cup) quinoa, rinsed, drained
- 500ml vegetable stock
- 2 tbs cornflour, plus extra for dusting
- Olive oil, for greasing
- 250g (1 cup) sour cream
- 1 handful coriander, chopped, plus extra to garnish
- 1 small bunch chives, snipped, to serve
Cook the potato in a large saucepan of salted, boiling water for roughly 15-20 minutes, or until tender.
Drain potatoes well and leave to one side to steam dry. Return to the saucepan they were cooked in and add the carrots, spices, and some salt and pepper to taste, mashing well.
Place the quinoa in a large saucepan and cook over a medium heat, stirring, for 2-3 minutes, or until dried out. Cover with the stock, bring to the boil, and then cook over a reduced heat for 15-20 minutes or until tender. Drain if the quinoa is wet.
Add the quinoa to the potato mixture along with the cornflour. Mash well to combine and adjust the seasoning to taste with more salt and pepper as needed.
Preheat the oven to 170C fan-forced (190C conventional). Grease a large baking tray with some olive oil.
Shape the quinoa mixture into rough patties, spacing them apart on the tray and flattening them slightly. Bake for about 12-15 minutes, or until golden-brown at the edges. Remove from the oven and let cool on the tray.
To make the dip, stir together the sour cream and chopped coriander in a serving bowl. Top with some more coriander.
Sprinkle the fritters with snipped chives and serve with the coriander sour cream on the side.