These Quinoa and Sweet Potato Cakes are little patties of heaven! The seasoning and texture are just perfect. I’m officially addicted to these. I’m always looking for more ways to cook with quinoa, and even if I have to brag, I must say these patties are absolutely delicious. If you have leftover quinoa, these quinoa and sweet potato cakes are a wonderful way to use it up.
I’d recommend this recipe for an appetizer, a light lunch with a salad, or even for brunch. The cakes are filling without being too heavy, and are perfect for a meatless meal. These cakes are packed with good ingredients, too, namely sweet potatoes and quinoa but also sautéed onion and garlic.
Can you smell that? Mmmmmm….anytime you want to make the house smell delicious, just brown some onion and garlic! Your family will know something good is about to happen.
By the way, the sweet potatoes in this recipe could be replaced with butternut squash, with excellent results.
Aren’t they lovely? If you try one new recipe this week, try these!
- ½ cup quinoa, rinsed
- ½ tsp salt, divided
- 2 Tbsp olive oil, plus more for frying
- 1 small onion, diced
- 2 garlic cloves, minced
- 2 cups grated sweet potato
- ½ tsp paprika
- 2 eggs
- ½ cup Panko (a Japanese style of breadcrumb)
- ½ cup grated parmesan cheese
- 2 Tbsp finely chopped parsley
- Bring 1 cup (250 ml) of water to a boil in a small saucepan over high heat. Add quinoa and ¼ teaspoon of salt. Stir, reduce heat to medium low, cover with a lid, and cook for 20 minutes until quinoa has absorbed all the water and it’s tender. Set aside to cool.
- As the quinoa is cooking, heat 2 Tablespoon olive oil in a large skillet.
- In the skillet, cook the onion and garlic for a few minutes, until beginning to soften.
- Add the grated sweet potato,1/4 teaspoon salt, and paprika. Cook for another 3 minutes.
- Remove from heat, and allow to cool enough to handle before continuing.
- In a large bowl, whisk together the eggs, panko, cheese, and parsley, then add the cooled quinoa and vegetable mixture. Mix to fully combine.
- In a heavy skillet over medium heat, heat more olive oil. Spoon ¼ cup of the mixture and shape it into a round cake. Add enough cakes to the pan without overcrowding. Cook until golden on each side, about 2 minutes.
Sites That Link to this Post
- Sweet Potato and Quinoa Cakes | Fun. Fit. Chic. | January 22, 2014
- Sunday Lunch in a pinch, part 1: Quinoa and Sweet Potato Cakes | Little Kernel | April 14, 2014