Chilean Cochayuyo and Potato Patties with Warm Fennel Lemon Salad

Name: Chilean Cochayuyo and Potato Patties with Warm Fennel Lemon Salad
Prep time: 25 min
Cook time: 35 min
Total time: 60 min
Yield: 4
Cuisine: chilena
Ingredients: 4.2 oz dried cochayuyo seaweed; 1.1 lb potatoes; 1 1/4 cups onion; 2 cloves garlic; 2/3 cup carrot; 2 units eggs; 1/3 cup gluten-free oat flour; 1/4 cup fresh parsley; 2 tsp merken spice; 1/2 tsp ground cumin; 1 1/4 tsp salt; 1 tsp black pepper; 3 tbsp olive oil; 2 cups fresh fennel bulb; 2 tbsp lemon juice; 1 tsp lemon zest; 1/4 cup vegetable broth

An original dish inspired by Chilean coastal flavors: golden patties made with cochayuyo, potato, and a gentle sofrito, served with a warm fennel, onion, and lemon salad. Crisp outside, tender inside, and fresh with a subtle ocean note.

25 minPrep

35 minCook

60 minTotal

4Servings

VegetarianGluten-Free

Ingredients

Adjust servings

120 g dried cochayuyo seaweed (remojo and cocción previa)
500 g potatoes (peladas and cut diced)
180 g onion (finely chopped; usar the mitad for the tortitas and the mitad for the ensalada)
9 g garlic (chopped fino)
80 g carrot (grated fina)
2 units eggs (lightly batidos)
40 g gluten-free oat flour (for ligar)
15 g fresh parsley (chopped)
4 g merken spice (divided)
1 g ground cumin
8 g salt (or to taste, divided)
2 g black pepper (divided)
45 ml olive oil (divided)
220 g fresh fennel bulb (thinly sliced finas)
30 ml lemon juice (freshly squeezed)
2 g lemon zest
60 ml vegetable broth (for suavizar the ensalada tibia)

Nutrition facts

per serving

254 kcal

Calories

8.1 g

Protein

34.6 g

Carbs

10.1 g

Fat

6.4 g

Fiber

28.2 g

Net carbs

Approximate nutritional information. Estimated from the recipe’s ingredients and amounts, using standard reference nutrition values. It may vary with brands, sizes and cooking method. For guidance only; not a substitute for medical or dietary advice.

Allergens

Eggs

Instructions

1
Place the dried cochayuyo in a bowl with plenty of cold water and soak for 15 minutes. Drain, transfer to a pot with fresh water, and boil for 20 minutes. Drain again, let it cool slightly, and chop it very finely.
2
While the cochayuyo cooks, place the potatoes in another pot with water and 1 teaspoon of the salt. Cook over medium heat until tender, about 15 to 18 minutes. Drain and mash into a rustic puree. Let cool slightly.
3
Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add half of the onion and cook for 4 minutes. Stir in the garlic and carrot and cook 3 minutes more. Add 1 teaspoon merken, the cumin, and 1/4 teaspoon black pepper, and cook for 30 seconds. Remove from the heat.
4
In a large bowl, mix the chopped cochayuyo, mashed potatoes, the sautéed vegetables, eggs, gluten-free oat flour, and parsley. Season with the remaining salt and mix until you have a firm, shapeable mixture. If it feels too wet, let it rest for 5 minutes so the flour absorbs some moisture.
5
Shape the mixture into 8 even patties and place them on a lightly oiled baking tray. Brush or drizzle them with a little of the remaining oil.
6
Preheat the oven to 425°F / 220°C. Bake the patties for 15 minutes, carefully flip them, and bake for 10 more minutes until golden on both sides.
7
While they bake, make the warm salad. Heat the remaining tablespoon of olive oil in a skillet over medium heat. Add the rest of the onion and the fennel, along with a pinch of salt and the remaining black pepper. Cook for 4 to 5 minutes, stirring, until slightly softened but still textured.
8
Add the vegetable broth, lemon juice, lemon zest, and the remaining 1 teaspoon of merken. Cook for 2 more minutes until the liquid reduces slightly and the fennel looks glossy and fragrant.
9
Serve two patties per portion with the warm fennel lemon salad spooned over or alongside. Finish with a little extra parsley if desired.

Chef tips

Chop the cochayuyo as finely as possible so the patties hold together well and have a pleasant texture. For a crispier crust, bake the patties 2 to 3 extra minutes per side, watching so they do not dry out.

Substitutions

You can replace the fennel with celery only if you do not need to avoid that allergen; if so, declare it. The gluten-free oat flour can be swapped for rice flour in the same amount. Parsley may be replaced with cilantro for a more herbal profile.

What I used to make it

Generic kitchen tools that work for this recipe. You don’t need to buy anything to make it.

Illustrative image
Ninja Professional BL610 Blender
Smoothies, sauces and soups
- Smoothies, sauces and soups
- Easy-to-wash jar
- Check the power and jar size
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Cosori Pro LE 5 Qt Air Fryer
Browning and baking with little oil
- Browns food with very little oil
- Handy for vegetables, chicken and reheating
- Check the basket capacity
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Illustrative image
T-fal Ultimate Hard Anodized 12" Non-Stick Pan
Eggs, omelets and stir-fries
- Eggs and omelets that don’t stick
- Comfortable, sturdy handle
- Use wooden or silicone utensils
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