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