For the quinoa cakes
Potato 750 g, floury, peeled and cut into chunks
Cream cheese 110 g
Parmesan 60 g, finely grated
Zucchini 1, large, diced
Quinoa 175 g, rinsed in cold water and drained
Vegetable stock 500 ml
Cornflour 2 tbsp, plus extra for dusting
Olive oil 2 tbsp
Butter 2 tbsp
Pepper black, freshly ground
Yogurt 250 g
Extra-virgin olive oil 2 - 3 tbsp
For the quinoa cake
Cook the potato in a large saucepan of salted, boiling water until tender to the tip of a knife, about 15-20 minutes usually.
Drain well and leave to steam dry to one side.
Mash well with the cream cheese, Parmesan, and seasoning to taste. Stir in the zucchini.
Place the quinoa in a large saucepan and cook over a medium heat, stirring, until dried out.
Add the stock, bring to the boil, and then cover and cook over a reduced heat for 15-20 minutes until tender.
Add the quinoa to the potato mixture along with the cornflour.
Mash well to combine and adjust the seasoning to taste.
Divide into four portions and shape into thick, even patties.
Dust with more cornflour, shaking off the excess.
Heat the olive oil and butter together in a large non-stick saute pan set over a medium heat until hot.
Pan-fry the patties for 4-5 minutes on both sides, until golden-brown. Drain on kitchen paper.
Spoon the yoghurt into serving pots.
Top with some extra-virgin olive oil and a sprig of mint.
Serve on the side of the quinoa cakes, with a shaving of fresh Parmesan on top of the cakes.