These Sweet Potato Quinoa Cakes are not just delicious, but also incredibly nutritious, too. The sweet potato is a nutritional super star; loaded with Vitamin A & C, B vitamins, potassium, and fiber. Sweet potatoes are inexpensive and versatile, and they keep for a long time, making them a really good staple for any kitchen. And then there's the quinoa. The health and nutrition benefits of this amazing grain are best described elsewhere; so that I can keep this short and keep your attention. Check it out for later: Quinoa is really just amazing.
These little sweet potato quinoa cakes are super easy to put together. And they make a fantastic appetizer with sriracha mayo. (Seriously) These are good either hot or cold and they are a handy snack for kids, too. These delicious little patties are a great way to use up leftover sweet potatoes from your holiday meal. The Sriracha mayo is optional, but it's a perfect condiment with these little patties. There is just something about the sweetness of sweet potatoes that cries out for a little hit of spice, in my kitchen, anyway.
Lime juice, cilantro, and cumin, give these guys a delicious southwestern spin. You can also make these into sliders with mini burger buns, or make the patties larger for full-sized veggie burgers.
I have tried baking these, and it does work, but they don't come out with the same golden crisp crust that you get with frying. You don't need a lot of oil if you use a non stick pan. If you want to bake them, use parchment paper and a 400 degree oven for about 20 minutes.
How To Make Sweet Potato Quinoa Cakes
Sweet Potato and Quinoa combine to make these crisp patties. Served with sriracha mayo, these make a delicious vegetarian appetizer.
- 2 medium sweet potatoes
- 2 cups cooked quinoa
- 1 clove garlic minced
- juice of one lime reserving 1 tsp for sriracha mayo
- 1/2 tsp salt
- 1 tsp chopped fresh or dried cilantro leaves
- 1 tsp cumin
- 1/2 tsp crushed red pepper flakes
- 2 tbsp coconut peanut, or vegetable oil
- 1/4 cup real mayonnaise
- 2 tbsp sriracha sauce
- 1 tsp lime juice
Prick the skins all over with a fork, and bake sweet potatoes in a 450° oven for 45 minutes. (Don't preheat the oven). Allow to cool.
Remove skins from sweet potatoes and in a large bowl, mash with a masher or a fork.
Add all remaining ingredients except for oil, to the sweet potatoes,and combine well.
Heat oil in a large non stick skillet over medium high heat.
With your hands, shape sweet potato mixture into golf ball sized balls, then flatten into patties.
Fry patties in batches in hot oil 5 minutes on each side, or until golden and crisp.
Remove to a paper towel lined plate.
In a small bowl, mix together mayonnaise, sriracha, and lime juice.
Serve patties with sriracha mayo as a dipping sauce or garnish.
Sweet potatoes and quinoa can be cooked ahead of time and kept in the fridge until you're ready to make the patties.