Wednesday, August 8, 2012

Sweet Potato Quinoa Cakes with Blackberry Salsa

I know it's not fall and sweet potatoes are kind of a fall thing, right along with butternut squash, but burgers and things that come in patties are kind of a summer thing and I'm always on the lookout for meatless meals that pack a nutritional punch and are full of flavor.

Enter sweet potatoes and quinoa. Sweet potatoes, besides being slightly sweet and absolutely delicious are high in fiber, vitamins A, C and B6 and quinoa is high in protein, iron and calcium (nutrients found often in animal products). So, I can feel good about having a meatless meal and not having to worry about my kids not getting the right nutrients.

My husband and I both really enjoyed these "griddle cakes," if you will. I even fed some to my 8 month old and she couldn't get it in her mouth fast enough! I didn't venture to give them to my other two because that would have been all out war, but I'm ok with that for now. Baby steps. The salsa is a great accompaniment and makes for a great combination of flavors.

Sweet Potato Quinoa Cakes
1 medium sweet potato (about 6 oz), peeled and chopped
1/2 red onion, diced
1/2 tsp. salt
1/2 tsp. pepper
2 garlic cloves, minced
1/2 Tbsp. coconut oil, plus more for frying cakes
1/2 cup cooked quinoa
1/4 cup whole wheat bread crumbs
1/4 cup finely grated parmesan cheese
2 Tbsp. chopped fresh cilantro
2 Tbsp. chopped fresh basil
1 large egg, lightly beaten

Heat a large skillet over medium-low heat and add 1/2 tablespoon coconut oil. Add in sweet potato, onion, 1/4 teaspoon of salt and 1/4 teaspoon of pepper, stir, cover and cook for 10-12 minutes, or until potato is soft. Remove lid and add garlic, cooking for 30 seconds.

Transfer potato mixture to a large bowl (slightly mashing potato with a fork) and add quinoa, breadcrumbs, cheese, herbs, remaining salt and pepper and mix well. Once combined, add in egg, then mix until moistened. Using your hands to bring it together, form four equally-sized patties. Heat the same skillet over medium heat and add coconut oil. Add cakes and cook for 3-4 minutes per side, or until golden brown. Serve with blackberry salsa.


Blackberry Salsa
1 pint fresh blackberries, chopped
1/2 red onion, finely diced
1/2 jalapeno, finely diced
1/2 cup chopped cilantro
the juice of 1 lime
salt and pepper to taste

Combine all ingredients together in a bowl and mix.


SOURCE: How Sweet It Is

2 comments:

  1. I saw a recipe for quinoa cakes and I've been dying to try one!!! You've motivated me to do it :)

    ReplyDelete

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