These sweet potato quinoa cakes were featured at FurtherFood.com
You can read what one of their nutritionists had to say about it and see the nutritional breakdown!
These cakes (or veggie patties) are great and versatile because sweet potatoes and quinoa are the base and then you can add endless other ingredients, depending on your mood and taste. You can be really creative each time you make these for dinner. I love that these cakes get crispy on the outside and stay soft on the inside. They pair well alone, over a bed of greens, in a pita with a little guacamole, or any topping of your choice!
These require a little prep work, but they are well worth it, especially since they contain many health benefits and are easy on my stomach. While my digestive system has a hard time processing many foods, I’ve found that sweet potatoes are a great food for me. They are easy for me to digest and stomach soothing.
Ingredients: Serves 6
½ cup almonds
1-2 tablespoons coconut oil (can also use sunflower or olive)
½ small onion (finely chopped)
1 garlic clove (chopped)
1- 1 ½ cups sweet potatoes (cooked and mashed)
2 cups cooked quinoa
¼ cup fresh basil leaves (finely chopped)
⅓ cup cilantro (finely chopped, parsley is a great substitution)
2 scallion stems (finely chopped)
1 cup spinach or kale (finely chopped)
Salt & pepper to taste
1 tsp. cinnamon
2 tsp. of nutmeg
2 tsp. cumin
1 egg or egg replacement of choice (beaten)
n a food processor, grind the almonds until a flour consistency is formed. Set aside.
In a skillet, heat 1 tbsp. of coconut oil on medium heat. Sauté the onion for 5 to 8 minutes or until translucent and golden brown. Add garlic and sauté for 1 to 2 minutes. Set aside and let cool slightly.
In a large bowl, mix together the almond flood, the onion, garlic and the remaining ingredients.
Form mixture into desired size. I used a 1/4 measuring cup.
You now either have two options:
1) The cakes can be cooked in the oven at 400 degrees on a lined baking sheet for 15 minutes. After 15 minutes, you will need to carefully flip the cakes and bake for an additional 8 to 10 minutes or until crispy.
2) Over the stove stop, heat 2 tbsp. of the coconut oil over medium high heat. Place the cakes (2-3 at a time, depending on size of pan) in the pan. Cook on each side for 3-4 minutes. The cakes will start to crisp and develop a nice golden brown color. Allow the cakes to cool on a paper towel and release excess coconut oil.
These are great over a salad or dipped in homemade guacamole!