Quinoa–Sweet Potato Cakes And N.E.R.D New Album
What’s for dinner
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! Cook, relax, and enjoy! – This Recipe is from Marley Spoon a great home delivery services.
What’s in the mix
NERD new album (No One Ever Really Dies) is like this Quinoa–Sweet Potato Cakes. You have all these ingredients that you don’t think would go together but when you have an expert chef who knows how to combine the flavors you come out with an amazing meal.
“True friends are those who came into your life, saw the most negative part of you, but are not ready to leave you, no matter how contagious you are to them.”― Michael Bassey Johnson
Best Song on the Album:
Lemonade is by far the best song on the album, It has a unique vibes that switches pace in a way only Pharrell can do. And the surprise is that when Rhianna starts to wrap its “FIRE”. Look I don’t know if she wrote the bars, and frankly it doesn’t matter because her delivery and swaggers is off the charts.
No_One Ever Really Dies Tracklist:
01. Deep Down Body Thirst
02. Lemon (feat. Rihanna)
03. Voilà (feat. Gucci Mane and Wale)
04. 1000 (feat. Future)
05. Don’t Don’t Do It (feat. Kendrick Lamar)
06. Kites (feat. Kendrick Lamar and M.I.A.)
08. Lightning Fire Magic Prayer
09. Rollinem 7’s (feat. André 3000)
10. Lifting You (feat. Ed Sheeran)
11. (Secret Life of Tigers)
1. 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.
2. 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.
3. 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.
4. 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.
5. Make sauce
In a small bowl, whisk mustard with sour cream, 1 teaspoon vinegar, and 1 teaspoon water. Season with salt and pepper.
6. 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. Enjoy!