Quinoa and Sweet Potato Cakes

These hearty quinoa and sweet potato cakes are crispy on the outside and tender on the inside. Paired with a tangy yogurt sauce, they make a satisfying main dish or appetizer that is both nutritious and delicious.

Prep time: 15 minutes
Cook time: 10 minutes
Serves: 4

Ingredients

1 cup quinoa

2 medium sweet potatoes

1/2 cup breadcrumbs

1/4 cup chopped green onions

2 cloves garlic, minced

1/2 teaspoon smoked paprika

1/2 teaspoon cumin

1/4 teaspoon cayenne pepper

Salt and pepper to taste

2 tablespoons olive oil

1/2 cup plain yogurt

1 tablespoon lemon juice

1 tablespoon fresh dill, chopped

Instructions

1. Cook quinoa according to package instructions and let cool.

2. Peel and dice sweet potatoes, then boil until tender, about 15 minutes. Drain and mash.

3. In a large bowl, combine cooked quinoa, mashed sweet potatoes, breadcrumbs, green onions, garlic, smoked paprika, cumin, cayenne pepper, salt, and pepper. Mix until well combined.

4. Shape the mixture into 8 patties.

5. Heat olive oil in a large skillet over medium heat. Cook patties for 4-5 minutes on each side until golden brown and crispy.

6. In a small bowl, mix yogurt, lemon juice, and dill to make the sauce.

7. Serve the cakes warm with a dollop of the yogurt sauce.

Storage

Store cooled cakes in an airtight container in the refrigerator for up to 3 days.

Reheating

Reheat in a skillet over medium heat until warmed through, or in a preheated oven at 350°F for 10 minutes.

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This recipe is for informational purposes only. Always follow proper food safety practices, cook foods to safe internal temperatures, and store leftovers appropriately. Results may vary.