Quinoa and Sweet Potato Cakes

Name: Quinoa and Sweet Potato Cakes
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 4 servings
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

🕒 Prep: 15 min

🔥 Cook: 10 min

🍽 Serves: 4

★★★★★

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If you're looking for a dish that's both wholesome and flavorful, these Quinoa and Sweet Potato Cakes are the answer. Packed with nutrients and a hint of spice, they make for a satisfying meal or snack. Plus, they’re easy to prepare and perfect for any time of the year.

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Ingredients for Quinoa and Sweet Potato Cakes

Quinoa: This super grain is not just for health nuts; it adds a lovely nutty flavor and texture to the cakes. When cooked, it becomes fluffy and perfect for binding the cakes together.

Sweet potatoes: They bring a natural sweetness and creaminess, balancing out the spices in the mix. Plus, they’re rich in vitamins A and C.

Breadcrumbs: These help to hold the cakes together and provide a slight crunch.

Green onions: They add a fresh and mild onion flavor without overpowering the dish.

Garlic: Who can resist garlic? It adds depth and a touch of pungency.

Smoked paprika, cumin, and cayenne pepper: This trio brings warmth and a subtle smokiness, giving the cakes a savory kick.

Olive oil: A heart-healthy fat that helps make the cakes crispy on the outside.

Yogurt sauce: A simple mix of plain yogurt, lemon juice, and fresh dill to add a refreshing tang.

Tips & Tricks

Make sure the quinoa is completely cooled before mixing with other ingredients to prevent the cakes from becoming too mushy.
For a vegan version, substitute the yogurt with a plant-based alternative like coconut yogurt.
If you find the mixture too wet, add a bit more breadcrumbs to help bind it.

Serving Suggestions

Pair these cakes with a fresh green salad drizzled with balsamic vinaigrette for a light meal. They also go well with a side of roasted vegetables or a simple tomato and cucumber salad. For a heartier option, stuff them into pita pockets with lettuce and extra yogurt sauce.

Frequently Asked Questions

Can these cakes be frozen?: Yes, they freeze well. Lay them flat on a baking sheet to freeze individually before transferring to a freezer bag.
What can I use instead of breadcrumbs?: Crushed crackers or oats can be used as a substitute for breadcrumbs.

Quinoa and Sweet Potato Cakes Recipe Walkthrough

Start with the quinoa. Rinse it under cold water to remove any bitterness, then cook according to the package instructions. Let it cool while you prepare the sweet potatoes.

Peel and dice the sweet potatoes into small chunks. This helps them cook more evenly. Boil them in salted water for about 15 minutes until they're tender enough to mash. Drain and give them a good mash with a fork or potato masher.

In a large mixing bowl, combine the cooked quinoa, mashed sweet potatoes, breadcrumbs, green onions, garlic, smoked paprika, cumin, cayenne pepper, and a pinch of salt and pepper. Mix everything together until well combined.

Using your hands, shape the mixture into 8 even-sized patties. Make sure they're compact so they hold together while cooking.

Heat the olive oil in a large skillet over medium heat. Once hot, place the patties in the skillet. Cook them for about 4-5 minutes on each side until they turn golden brown and develop a crispy exterior.

For the yogurt sauce, simply mix the plain yogurt, lemon juice, and fresh dill in a small bowl. This sauce is the perfect cooling companion to the spicy cakes.

Serve the cakes warm with a generous dollop of yogurt sauce on top. Enjoy the delightful contrast of flavors and textures!

Why You'll Love This Recipe

High in protein and fiber, thanks to quinoa and sweet potatoes.
Easy to make ahead for meal prep or a quick dinner.
Suitable for vegetarians and can be adapted for vegans.
A delightful balance of creamy, crunchy, and spicy flavors.

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

Step-by-step 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.