Quinoa and Sweet Potato Cakes
Serves 4
Time 1 hr
These flavorful cakes make a tasty appetizer or side dish when paired with jarred mango chutney. Try pairing them with vegetable soup or salad for a hearty meal.
Special Diets:
Ingredients
- 1/2 cup quinoa
- 1/2 cup sprouted green lentils
- 1/2 red bell pepper, finely chopped
- 1 tablespoon finely grated fresh ginger
- 2 tablespoons chopped cilantro (optional)
- 1 tablespoon garam masala
- 3/4 teaspoon kosher salt
- 1/4 teaspoon ground black pepper
- 1 cup mashed cooked sweet potato
- 2 tablespoons plain yogurt
Method
Preheat oven to 350°F.
Cook quinoa and lentils separately according to package instructions. Drain lentils well.
In a medium bowl, mix together quinoa, lentils, sweet potato, yogurt, bell pepper, ginger, cilantro (if using), garam masala, salt and pepper.
Form the mixture into 12 2-inch patties and arrange on a parchment-paper-lined baking sheet. Bake 10 minutes.
Flip and continue to bake 10 to 12 minutes more, or until edges are dry and patties are heated through.
Nutritional Info:
Per serving: 230 calories (20 from fat), 2.5g total fat, 0g saturated fat, 0mg cholesterol, 360mg sodium, 44g carbohydrates (8g dietary fiber, 8g sugar), 10g protein.
Note: We've provided special diet and nutritional information for educational purposes. But remember - we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information.
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Ingredients
- 1/2 cup quinoa
- 1/2 cup sprouted green lentils
- 1/2 red bell pepper, finely chopped
- 1 tablespoon finely grated fresh ginger
- 2 tablespoons chopped cilantro (optional)
- 1 tablespoon garam masala
- 3/4 teaspoon kosher salt
- 1/4 teaspoon ground black pepper
- 1 cup mashed cooked sweet potato
- 2 tablespoons plain yogurt