Sweet potato quinoa cakes with blackberry salsa
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Ingredients
  1. Sweet Potato Quinoa Cakes
  2. makes 4 cakes, is super easily multiplied
  3. 1 medium sweet potato (about 6 oz), peeled and chopped
  4. 1/2 red onion, diced
  5. 1/2 teaspoon salt
  6. 1/2 teaspoon pepper
  7. 2 garlic cloves, minced
  8. 1 tablespoon olive oil
  9. 1/2 cup cooked quinoa
  10. 1/4 cup whole wheat bread crumbs
  11. 1/4 cup finely grated parmesan cheese
  12. 2 tablespoons chopped fresh cilantro
  13. 2 tablespoons chopped fresh basil
  14. 1 large egg, lightly beaten
  15. Blackberry Salsa
  16. 1 pint fresh blackberries, chopped
  17. 1/2 red onion, finely diced
  18. 1/2 jalapeno, finely diced
  19. 1/2 cup chopped cilantro
  20. the juice of 1 lime
  21. salt and pepper to taste
  22. Combine all ingredients together in a bowl and mix.
Instructions
  1. Heat a large skillet over medium-low heat and add 1/2 tablespoons olive 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.
  2. 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 olive oil. Add cakes and cook for 3-4 minutes per side, or until golden brown. Serve with blackberry salsa!
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