Pan Fried Sweet Potato Quinoa Cakes with Turmeric Yogurt Sauce
“Serve these cakes over a salad lightly dressed with Italian dressing or just with the yogurt sauce and some sliced cantaloupe on the side”
Ingredients
- 1 bunch kale ribs removed and leaves finely chopped
- 1½ tsp sea salt
- ¾ lbs sweet potato (about 3 cups) peeled and cut into 1/4 inch dice
- 2 cups quinoa rinsed and well-drained
- 1 small yellow onion finely diced
- 2 cloves garlic finely diced
- ½ cup Parmesan cheese finely grated
- 1 tsp paprika
- 4 large eggs beaten
Yogurt sauce
- 1 cup yogurt
- 1 tsp tumeric powder
- salt to taste
Instructions
- To Make Sauce: Mix 1 teaspoon turmeric powder into one cup of Greek yogurt. Salt to taste.
- In a large pot, bring 3 cups water to a boil. Add kale and salt. Cook 1 minute. Using a slotted spoon, scoop kale into a large bowl, reserving cooking water. When cooled squeeze out excess water; set kale aside.
- Bring water in pot back to a boil and add sweet potatoes. Simmer about 3 minutes (they will still be a bit crisp) using a slotted spoon, scoop sweet potatoes into a bowl and set aside.
- Keep 3 cups of the cooking water in the pot and discarding the rest. Bring water to a boil, add quinoa, and stir. Reduce heat to low, cover pot, and simmer until water is absorbed, about 15 minutes. Turn off stove and keep covered for about 15 more minutes until the grain seems quite dry.
- Add quinoa to bowl of kale and toss to combine. Mix in reserved sweet potatoes, onion, garlic, paprika and Parmesan. Add eggs and mix to combine.
- Form into patties using about ½ cup of mixture. Place on baking sheet cover with plastic wrap and refrigerate. Using a 1/2-cup measure, scoop quinoa mixture, press firmly to level the top, then turn cup over on baking sheet. Repeat to form 14 patties total. (At this point, the cakes can be covered with plastic wrap and refrigerated up to 1 day.)
- In a large skillet, heat 2 Tbsp. olive oil over medium heat. Working in batches, cook 4 to 6 patties at a time until golden brown, about 4 minutes. Carefully flip the cakes and brown on the other side, about 4 minutes longer. Add more oil, as needed, to cook additional batches. Serve warm or at room temperature
Tried this recipe?Let us know how it was!