I am in love with sweet potato. And quinoa. Both are some of the most wholesome foods you can nourish your body with.
I really like making “cakes” of all kinds. Brown rice cakes, amaranth and Farro cakes. I started years ago with potato pancakes, but have evolved tremendously. You can mix any vegetables you have on hand with a grain, some seasoning, veggies and eggs and you have a delightful little patty of goodness.
These are incredible!
Quinoa and Sweet Potato Cakes
1/2 cup quinoa, rinsed
1/2 teaspoon sea salt
2 tablespoons olive oil, plus more for frying
1 small onion, diced
2 garlic cloves, minced
1 cup grated sweet potato
1/4 teaspoon coriander
1/4 teaspoon black pepper
1/4 teaspoon rosemary
1/3 cup panko breadcrumbs
1/3 cup grated parmesan cheese
2 tablespoons chopped parsley
1 tablespoon chopped chives
*I like adding cilantro to these also, but if you aren’t a lover of cilantro than skip it for sure.
Bring 1 cup of water to a boil, add quinoa and half the sea salt. Stir, reduce heat to medium low and cover. Allow to cook 15-20 minutes, until the water has absorbed. You can add great flavor by using chicken or vegetable stock instead of water. Allow to cool.
Saute onions and garlic in oil 3-4 minutes. Add sweet potato, salt, pepper, coriander and rosemary. Cook for another 3-4 minutes.
Whisk eggs, bread crumbs and remainder of seasonings in a bowl. Add the quinoa and sweet potato and mix well.
Shape about 1/4c of mixture into cakes. Fry the cakes in olive oil over medium heat until browned. Be sure to not over crowd the pan.
These are great served with a spicy aioli or herbed sour cream. Excellent set on a bed of baby greens. Don’t be afraid to play with the seasoning. Add some curry or cumin. Some fresh basil, a little lemon zest.
They are also a very frugal dinner option. Quinoa has the highest amount of protein of any “grain” (it’s actually a seed). If you are looking for a healthy meat free option, this is it!