Air Fried Spiced Quinoa Cakes With Mint Coconut Chutney Recipe

About this recipe

Looking for a vibrant and healthy dinner idea? These air-fried spiced quinoa cakes are a perfect choice. Packed with protein and flavored with aromatic Indian spices, they are crisp on the outside and tender inside. The accompanying mint-coconut chutney adds a refreshing twist, balancing the flavors beautifully. This recipe is gluten-free, dairy-free, and vegan, making it suitable for a variety of dietary needs. Plus, it’s quick to prepare with an air fryer, making it ideal for busy evenings. Serve these golden cakes as a comforting dinner or share them at a casual gathering—either way, they’re sure to be a hit. Enjoy a wholesome meal that’s as nutritious as it is delicious!

Ingredients

• 500 g Whole Farm Premium Quinoa Seeds
• 1 Bunch Mint Leaves (Pudina)
• 1 piece Coconut
• 250 g Organically Grown Baby Potato
• 100 g Catch Super Garam Masala
• 20 g Turmeric Powder
• - Red Chilli Powder
• 1 Bunch Coriander Leaves ( Kottambari Soppu )
• 1 pack (1 kg) Aashirvaad Crystal Salt | Iodised
• 1 pack (500 g) Bhagyalakshmi Rice Flour
• 180 ml Sofit Vanilla Soy Beverage
• 500 ml Oil (For Frying)
• medium Chilli Green Long
• 250 ml Keya Lemon Juice

Instructions

1. 1. Rinse and cook quinoa in boiling water until tender, then drain excess water and let it cool slightly.
2. 2. Mash boiled potatoes in a mixing bowl until smooth, then add cooked quinoa and mix well.
3. 3. Add garam masala, turmeric powder, red chili powder, chopped coriander, and salt to the quinoa-potato mixture.
4. 4. Stir in rice flour and plant-based soy beverage to bind the mixture into a dough-like consistency.
5. 5. Shape the mixture into small, flat cakes, ensuring they hold together firmly.
6. 6. Preheat your air fryer to 180°C and brush the cakes lightly with vegetable oil on both sides.
7. 7. Place the cakes in the air fryer basket and cook for 10-12 minutes, flipping halfway through for even crispness.
8. 8. While the cakes cook, prepare the chutney by blending mint leaves, grated coconut, green chilies, lemon juice, water, and salt until smooth.
9. 9. Adjust the chutney's consistency by adding more water if needed, and taste for seasoning.
10. 10. Arrange the air-fried quinoa cakes on a serving plate and serve with the mint-coconut chutney on the side.