Quinoa and Sweet Potato Cakes

By cacelias

This is so good! Even if you don't like Quinoa or Sweet Potatoes! Delicious vegetarian meal alongside a salad. It has a great flavor! Simply delicious! I need to make some type of sauce to go alongside of it, for now I am just using ranch dressing...but I am thinking something with yogurt, sour cream, lemon or dill? Hmmm.... need to work on that! If you make this you won't be disappointed!

Ingredients

• 1/2 cup (90 g) quinoa, rinsed
• 1/2 teaspoon salt
• 2 tablespoons olive oil, plus more for frying
• 1 small yellow onion, diced
• 1 garlic clove, minced
• 1 cup (150 g) grated sweet potato
• 1/4 teaspoon coriander
• 1/4 teaspoon black pepper
• 2 eggs
• 1/3 cup (50 g) gluten-free, panko-style breadcrumbs (make them by drying gluten-free bread slices in the oven and chopping them in food processor)
• 1/3 cup finely grated parmesan cheese
• 2 tablespoons finely chopped parsley
• 1 tablespoon finely chopped chives
• Greens, radishes, green onions, as garnish

Details

Servings 8
Adapted from cannellevanille.com

Preparation

Step 1

Bring 1 cup (250 ml) of water to a boil in a small saucepan over high heat. Add quinoa and 1/4 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 is tender. Set aside to cool.

Heat a medium saute pan over medium high heat. Add the olive oil and cook the onions and garlic for 3 minutes. Add the grated sweet potato, 1/4 teaspoon salt, coriander, and black pepper, and cook for another 3 minutes. Set aside to cool slightly.

In a bowl, whisk together the eggs, breadcrumbs, parmesan cheese, parsley, and chives. Add the cooled quinoa and sweet potato mixture. Stir to combine.

Heat a large saute pan over medium high heat. Add enough olive oil (I used Canola Oil to cook the cakes) to cover the bottom of the pan. Spoon 1/4 cup of the mixture and shape it into a round cake. Add enough cakes to the pan without overcrowding it. Cook for 3 minutes on each side or until golden. Finish frying all the cakes. Drain them on paper towels if needed.

Serve the cakes while warm with a green salad with radishes and chopped green onions.