Chicken recipes header image
beef recipes header image
Veg recipes header image
Seafood recipes header image
Pork recipes header image

Quinoa–Sweet Potato Cakes

by | Dec 20, 2017 | prime recipes, Vegetarian recipes

Home » recipes » Vegetarian recipes » Quinoa–Sweet Potato Cakes

These are the healthiest cakes you’re ever gonna eat! Tender sweet potato and protein-rich quinoa are mashed together to make a delectable veggie cake. Coated in crispy panko breadcrumbs and lightly pan fried, the cakes form a crunchy, golden-brown crust. Sliced red onion is sautéed with sliced Brussels sprouts and a splash of vinegar to round out a vitamin-rich meal!

Quinoa–Sweet Potato Cakes with Garlicky Brussels Sprouts

These are the healthiest cakes you’re ever gonna eat! Tender sweet potato and protein-rich quinoa are mashed together to make a delectable veggie cake. Coated in crispy panko breadcrumbs and lightly pan fried, the cakes form a crunchy, golden-brown crust. Sliced red onion is sautéed with sliced Brussels sprouts and a splash of vinegar to round out a vitamin-rich meal!
Prep Time 20 mins
Cook Time 15 mins
Total Time 35 mins
Course Main Course
Cuisine American
Servings 2
Calories 684 kcal

Equipment

  • rimmed baking sheet
  • medium saucepan
  • large skillet

Ingredients
  

  • dijon mustard
  • brussels sprouts
  • red onion
  • white quinoa
  • white wine vinegar
  • garlic
  • sweet potato
  • freshly ground pepper
  • coarse salt
  • 1 large egg

Instructions
 

  • Cook quinoa & potatoes: Peel sweet potatoes, then cut into 1-inch pieces. Place quinoa in a small saucepan; add sweet potatoes, 1¼ cups water, and ½ teaspoon salt. Bring to a boil. Reduce heat to a simmer, cover, and cook until quinoa and sweet potatoes are tender and liquid is absorbed, about 17 minutes. Coarsely mash and spread on a plate to cool slightly.
  • Prep ingredients: Preheat the oven to 250°F. Trim ends from onion, then halve, peel and finely chop ½ cup; thinly slice the rest. Peel and thinly slice 1 large clove garlic. Holding core ends of Brussels sprouts, thinly slice crosswise and discard core ends. Squeeze a few times with your hands to separate leaves slightly.
  • Make cakes: Beat 1 large egg in a medium bowl; add chopped onion, ½ teaspoon salt, ¼ teaspoon pepper, quinoa-sweet potato mixture, and ½ cup of the panko, and stir to combine. Put remaining panko onto a plate and season with salt. Form the mixture into 4 cakes, each about 3-inches wide. Coat in panko.
  • Fry cakes: Heat ⅛-inch oil in a large skillet over medium-high. Add cakes and cook, turning once, until golden and crisp, 6–8 minutes. Drain on a paper towel lined baking sheet. Sprinkle with salt. Transfer to the oven to keep warm. Pour off oil and wipe out skillet.
  • Make sauce: In a small bowl, whisk mustard with sour cream, 1 teaspoon vinegar, and 1 teaspoon water. Season with salt and pepper.
  • Sauté Brussels sprouts: Heat 1 tablespoon oil over high. Add sliced onion and cook until golden, about 4 minutes. Add Brussels sprouts, garlic, salt and pepper to taste, cook until softened, about 2 minutes. Add remaining vinegar and ¼ cup water, cover, and cook 1 minute. Place quinoa-sweet potato cakes on plates, with Brussels sprouts and sauce served alongside for dipping

Notes

NUTRITION PER SERVING
Calories 684kcal, Fat 41.0g, Proteins 14.2g, Carbs 69.3g
ALLERGENS
Sulphites. May contain traces of other allergens. Packaged in a facility that packages gluten containing products.
RELATED RECIPE:  Simple Vegan Stir Fry Recipe with Coconut-Lime Sauce

Check us out on youtube

Scott jackman

Food lover and part time chief

Hi, my name is Scott and I love food. Food makes me feel good and I learned at an early age, that if I want to get that feeling I need to learn how to cook for myself.

Pin It on Pinterest

Share This