Cakes should be full of butter, sugar, and ideally chocolate. And not be at all good for you. At least that is the way I prefer them. Until tonight. After my weekend of heavy boozing, followed by a Monday night of baked potato, because I simply didn’t have the energy to make anything else, I decided that tonight I needed something tasty, but good also reasonably for me.
Introducing the quinoa and sweet potato cake…
These tasty little morsels consist of essentially just mashed sweet potato, quinoa, red onion, cilantro and seasoning. I served them with a blackberry salsa. Before you turn your nose up, I encourage you to give it a try. I was pleasantly surprised at how well it paired with the potato cakes. Brooklyn, tonight’s 711 taste tester, also agreed. Success all round. Now I can go to bed feeling pleased that for once I didn’t stuff my face full of meat, cheese or naughty carbs. Goodnight!
Quinoa and Sweet Potato Cakes
Makes: About 6 palm sized cakes
These make a great dinner accompanied by a salad, or can be served as an appetizer.
- 1 medium sweet potato, roasted in its skin then mashed
- 1/2 red onion, diced
- 2 garlic cloves, crushed
- 2 tbsp olive oil
- 1/2 cup cooked quinoa
- 1/4 cup whole wheat bread crumbs
- 1/4 cup finely grated parmesan cheese
- 2 tablespoons chopped fresh cilantro
- 1 large egg, lightly beaten
- 1 tbsp chilli flakes
- salt & pepper to taste
- Pre-heat oven to 425 degrees F and bake the sweet potato for approximately an hour until the skin is crispy and there is a sweet smell in the air. Take out of the oven and set aside.
- Cook quinoa as per packet instructions.
- Meanwhile, pour oil into a frying pan and sautee the red onion over a medium heat until soft (about 5 minutes).
- Add garlic and chilli flakes and cook for a further few minutes. Don’t let it burn!
- Transfer mashed potato, onions, garlic and quinoa to a large bowl.
- Add breadcrumbs, cheese, cilantro and seasoning. Once combined, add in egg, then mix until moistened.
- Using your hands to bring it together, form four equally sized cakes.
- Put the frying pan back on the heat, and add some more olive oil. Place the cakes in the pan and cook for 3-4 minutes per side, or until golden brown.
- 1 pint fresh blackberries, chopped
- 1/2 red onion, finely diced
- 1/2 jalapeno, finely diced
- 1/2 cup chopped cilantro
- 1 lime, juiced
- 1 tbsp olive oil
- salt & pepper to taste
- Fry onions and jalapeno in olive oil over a medium heat for 5 minutes.
- Add blackberries and lime juice and cook for a further few minutes until starting to soften.
- Take off the heat and set aside to cool.
- Add the chopped cilantro, salt & pepper and serve over the top of your potato cakes.