Since several years now, sweet potato has settled in my kitchen for good. I like it for its slightly sweet taste, the speed at which it cooks and its versatility. Sweet potato is perfect for both savoury and dessert dishes. I mostly use sweet potatoes to make French fries, puree, soup, sweet bread and muffins. In savoury dishes, I season it with cumin, ginger or paprika. In sweet dishes, I like its combination with ground spices and citrus fruits.
Today I would like to share with you a recipe for sweet potato and quinoa cakes. I seasoned these cakes with a little garlic, ground cumin and sweet paprika. In this recipe, I decided to use the tricolour quinoa, which is nothing else than a mixture of white, black and red quinoa. What is quinoa, you might ask? Quinoa is a very healthy plant, rich in protein and vitamins. Quinoa does not contain gluten and is therefore a very popular element of many diets.
You can serve sweet potato and quinoa cakes by themselves or with a salad. You can make a simple salad by combining lettuce with cucumber, tomato, chives and a dressing such as basil. These cakes are crispy on the outside and soft on the inside, and as far as I’m concerned, there is no need to serve them with any sauce, they are soft enough by themselves.
Ingredients for sweet potato and quinoa cakes.
- 150 g quinoa (I used tricolour one)
- 500 g sweet potatoes (peeled)
- 1 and 1/4 teaspoon of salt
- 2 eggs
- 1/4 teaspoon of black pepper
- 1/2 teaspoon of caraway seeds powder
- 1/2 teaspoon of sweet paprika powder
- 1 big clove of garlic
- 1 tablespoon of potato starch
- 100 g gluten-free breadcrumbs
- sunflower oil for frying
How to make sweet potato and quinoa cakes.
Rinse the quinoa grains under running water, put them in a pot, add enough water to cover them and cook until tender. Once done, pour through a fine strainer and let them cool down.
Cut the peeled potatoes into smaller pieces, put them in a pot with water and cook until tender. Drain the water, cool down the potatoes a little, then squeeze them through the press or blend them.
Combine the cold mashed potatoes, quinoa, eggs, mashed garlic, salt, pepper, paprika, cumin and potato flour in a bowl. After that, put the bowl in the fridge for an hour. Once removed from the fridge, form balls from the mixture then roll the balls in breadcrumbs and flatten them slightly on the palm of your hand.
Pour oil into a pan and heat it up. When the oil is hot, put in the cakes. Fry them over a medium heat until golden brown on both sides for about 10 minutes in total.
Good to know when making sweet potato and quinoa cakes.
I put the quinoa into a pot, poured 1 litre of water then simmered it over a low heat for 15 minutes from the moment it started boiling.
I poured water over the potatoes, there was enough water to completely cover the potatoes. I cooked the sweet potatoes for 25 minutes from the moment the water started boiling.
Each cake consisted of two full tablespoons of potato and quinoa mix, had 7-7.5 cm in diameter and was 1.5 cm thick.
When frying the cakes, it is good to turn them over only once they are nicely fried on one side. If you turn them over too early, they might fall apart.
From the abovementioned amounts of ingredients, I got 10 pieces of cake.
Do you like dishes made from sweet potatoes? If so, try our recipe for Sweet potato salad.