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Sweet Potato and Quinoa Cakes (Gluten-Free)

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“These veggie cakes are great for brunch, picnics or potlucks. Or you can serve them as a side dish for a weekend dinner. Please serve with your favorite sauce. Vegan cashew mayo or aioli sauce works pretty well. I simply combined some sour cream, mayo, lemon juice, herbs and paprika.”
READY IN:
1hr
SERVES:
6
UNITS:
US

Ingredients Nutrition

Directions

  1. Steam sweet potatoes until soft. Peel and mash in a bowl and set aside.
  2. Place quinoa and 1 cup water in a sauce pan. Cover and bring to boil. Reduce heat and simmer until the water is absorbed for about 15 – 20 minutes. Set aside. You will use only one cup of cooked quinoa. Store the leftover for later use.
  3. Sauté onion and garlic with 1 Tbsp of olive oil until the onion is soft.
  4. In the bowl containing the mashed sweet potato, add all the other ingredients and combine well.
  5. Make patties (10 – 12 patties depending on the size).
  6. Heat 1 Tbsp olive oil in a frying pan and cook patties for about 5 minutes each side. You might have to cook in two batches.
  7. Infuse love and serve with your favorite sauce.

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