This recipe grew out of a need to use up leftover quinoa and sweet potato, two things I seem to always have in my fridge. But nowadays I find myself making extra quinoa and sweet potato just so I can have an excuse to throw together these delectable little patties. You can get creative here and change up the herbs, use different onions (scallions for example), and make a different salsa. Just keep the proportion of quinoa and sweet potato the same and you'll be good to go. Sweet potato works as a great binder and can be used in many "fritter" recipes when you want to remove egg and/or cheese to create a vegan version.
Sweet Potato & Quinoa Cakes
(makes 4 cakes, can be scaled up)
1 medium sweet potato (about 6 oz), oven-roasted and cooled
2 tablespoons red onion, diced
1/2 teaspoon salt
1/2 teaspoon pepper
1 garlic clove, minced
1/2 cup cooked quinoa (I prefer red quinoa)
1/4 cup gluten free flour mix (I like Angel's)
4 tablespoons chopped fresh herbs of choice (I use mint & basil)
1 tablespoon olive oil
1 pint fresh blackberries, coarsely chopped
2 tablespoons red onion, finely diced
1/4-1/2 cup chopped fresh herbs of choice (I use mint & cilantro)
the juice of 1 lime
salt and pepper to taste
- In a large bowl, mash the roasted sweet potato with the tines of a fork.
- Add remaining ingredients, except for the olive oil, and stir to combine.
- Using your hands, two spoons, or a small ice cream scoop, form four equally-sized patties.
- Heat a skillet over medium heat and add olive oil. Add cakes and cook for 3-4 minutes per side, or until golden brown.
- Combine salsa ingredients in a small bowl and serve atop or alongside the sweet potato cakes.