Ingredients

1 qt. Culinary Solutions Savory Eggspedites™ Liquid
4 lb Russet Potato, Shredded
2 C Quinoa, Cooked
2 C Parmesan Cheese, Shredded
2 Each Garlic Cloves, Minced
1/2 C Parsley, Fresh, Chopped
1 tbsp. Onion, Granulated
1 Salt, Kosher, To Taste
Black Pepper, To Taste

Chef Notes

Savory Eggspedites® is intended for further cooking, batter must reach 165°F for food safety and quality.

Directions

1
 Wash potatoes thoroughly, do not peel them. Grate the potatoes using a grater or shredding device.
2
 Soak the potatoes in water, rinse and repeat until starch is released and potatoes are white.
3
 Strain potatoes then lightly air dry or pat with paper towel.
4
 Combine all of the ingredients together.
5
 Spray the bottom of a ½ sheet tray, then place parchment on top, spray the parchment. Place mixture on pan.
6
 Spread evenly and bake at 325°F in a convection oven on low convection until golden brown about 25 minutes.
7
 Let cool, then cut cakes, using the 6th cutter, getting 24 cakes out of a ½ sheet tray.
8
 Spray the bottom of a sheet tray and place the cakes on pan, drizzle clarified butter.
9
 Bake at 350°F using convection oven, cook until golden brown for service, approximately 6 minutes.
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