Sweet Potato and Quinoa Cakes

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Ingredients

Adjust Servings:
1 medium Sweet Potato
0.5 cup uncooked Quinoa
0.5 small Onion
2 Eggs
0.25 cup (gluten free works as well) All-Purpose Flour
0.25 cup Parsley
2 teaspoons Sea Salt
1 teaspoon Freshly Ground Pepper

Sweet Potato and Quinoa Cakes

Features:
  • 40 minutes
  • Serves 4
  • Medium

Ingredients

Directions

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Vegetarian, packed with protein with just 8 ingredients, sweet potato and quinoa cakes!

Years ago when my husband and I decided to cut down on empty carbs, I learned to love quinoa and sweet potato or yams.

As we eat a lot of vegetarian meals, I am always testing out new meatless recipes.

I love the crispy quinoa with the sweet potato combination in this recipe.

It makes a great main or side dish for lunch or dinner.

I recommend topping these cakes with a cool yogurt sauce or my creamy parsley dressing.

This recipe makes 11-12 patties.

Steps

1
Done

Cook The Quinoa

Add 1/2 cup of quinoa to a pot with 1 cup of water.

Cover with a lid and bring it to a boil.

Once it is boiling, lower the heat to medium and leave it covered until it is fully cooked and all of the liquid has been absorbed.

This takes about 10-15 minutes.

Once the quinoa is cooked, remove from the heat and fluff with a fork, transfer it into a large bowl and allow it cool a bit.

2
Done

Grate The Sweet Potato and Onion

While the quinoa is cooling, wash and peel your sweet potato.

Using the bigger holes on your box grater, grate the sweet potato and onion.

3
Done

Make The Mixture

To the bowl with the cooked quinoa add the grated sweet potato, onion, chopped parsley, salt and pepper, eggs and flour.

Mix to combine.

4
Done

Pan Fry The Cakes

Heat up a large skillet with 2 tablespoons of olive or avocado oil on medium heat.

Using a 1/4 cup measuring cup or an ice cream scoop, form the mixture into patties then carefully place 3 or 4 cakes in the hot skillet.

Using a spatula, lightly press down the cakes then fry for 3-4 minutes on each side.

If you are using a cast iron skillet, lower your heat to medium-low to not burn the cakes.

Once the cakes are done transfer them to a plate with a paper towel and continue to cook the rest.

5
Done

Serve

I like serving these cakes with a simple salad and a drizzle of homemade salad dressing like my creamy parsley dressing.

Joni

Hi guys, so glad you are here! My food blog is about easy, colorful and mostly healthy recipes. I grew up in Germany and have been in the states since 2002. Currently, I am living in sunny Miami, FL! Please leave me a comment if you have questions or recipe requests and also follow me on social media via @foodbyjonister. Happy cooking and eating!

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