eats // spiced sweet potato + quinoa cakes

Recently I learned about veggie cakes. Apparently I am super late to the party but I don’t even mind it because now that I know, I am obsessed. I don’t really know what you’re supposed to call them. I’ve seen them called cakes, burgers, fritters, even latkes. No matter the name, they are always amazing. Once you figure out the right the consistency, there are so many veggie combos + flavor profiles you can play with. I’ve made some with cauliflower, black beans, and in this post, sweet potatoes. Believe me when I say, I’m not even close to done yet! In this recipe I went for a sort of southwest/ Thai fusion…two of my absolute favorite tastes!! Try them and let me know what you think!

Prep time: 20 minutes

Cook time: 40 minutes

Total time: 1 hour

Yields: 12 large cakes, enough for 3-4 people.

Ingredients:

4 medium sweet potatoes
1 egg
1 red chili pepper
1/3 cup finely chopped cilantro leaves
3 cloves garlic, minced
3 stalks green onion, diced
2 cups cooked quinoa
2 tsp ancho chili powder
2 tsp sea salt
2 tsp freshly ground black pepper
1 tsp red pepper flakes
juice of one lime
coconut oil for pan
flour (only if your batter needs thickening)

To garnish:

avocado slices
diced green onion
freshly ground black pepper
red pepper flakes

Directions

To cook quinoa, rinse first thoroughly with water, then bring 2 cups dried quinoa to a boil with 4 cups water. Once it hits a boil, bring the temperature to low and let it sit covered for 20 minutes
While quinoa is cooking, peel sweet potatoes and chop into 2 inch thick pieces. Bring to a boil in a large pot and continue to boil sweet potatoes until they feel tender enough to mash.
Once sweet potatoes are soft, mix with all the rest of your ingredients. The quinoa should be done by now too, add that in. You want the batter to feel thick enough that a large spoonful sticks together. If it feels too runny for any reason, you can add a tablespoon at a time of flour. (I’ve used almond meal and gluten free flour).
Warm a cast iron skillet or non stick skillet to medium high heat with about a table spoon of coconut oil in the pan.
Spoon large (about the size of your fist or smaller) dollops of batter onto the skillet. Cook on both sides for about 3 minutes each, until they get a nice golden brown.
Keep going until all your batter is done. You may need to add more oil to your pan, you really don’t want to cook them without oil or you won’t get that nice crispy brown to your cakes.
That’s it! Garnish with slices of avocado and diced green onion, red pepper flakes + crushed black pepper
Optional serving suggestion, fresh greens or grilled asparagus on the side.

This recipe + my photos were also featured on the In the Kitchen series of The Common Table Blog. Check them out here!