41 minutes ago
Thursday, February 26, 2015
I am using yesterday's leftover quinoa salad w/ sweet potatoes and kale to make the MOST delicious quinoa cakes you will ever eat.
Hands down, these win for a few reasons.
First, for the first time in my life, the ratio was correct using just 2 eggs. These did not fall apart during frying!
Almost EVERY recipe I have tried for quinoa cakes has been disastrous. I have had to throw so many away, and usually end up having to add more breadcrumbs or more eggs. :(
Not here. Perfection.
The other reason these are the best, is the taste.
The smoked paprika in the recipe works so well the sweetness of the potatoes.
And adding harissa to the yogurt made these off the charts good.
If you did not make yesterday's quinoa salad, and you want to just make these patties, then of course you still can.
The original recipe uses pureed sweet potatoes, which would be fine too, and the recipe uses cornstarch, which I don't have, so omitted.
I had great success using my large All-Clad stainless skillet frying these with coconut oil.
I am usually not a fan of coconut oil, but here it was great for frying the patties.
These are my favorite quinoa cakes so far, I hope you try them!
Sweet Potato & Kale Quinoa Cakes (adapted from Yes, More Please)
2 medium sweet potatoes, cut into dice and roasted (see yesterday's recipe)
2 cups cooked quinoa (use whatever you have leftover from yesterday)
2 cups Lacinato (Tuscan) kale, stems removed and sliced into thin slices
1/2 cup of seasoned breadcrumbs, fresh or panko (to make these gluten free, you can use oats or almond meal, but I haven't tried them that way)
1 tsp of SMOKED paprika (also known as Spanish paprika or pimenton, do not use regular Hungarian paprika)
1 tsp black pepper
1 tsp kosher salt
If using yesterday's salad, then it's easy. Just mix the 2 eggs with the paprika and breadcrumbs to the mixture. Season w/ salt & pepper and you are ready to fry.
If starting from scratch, then add the cooked sweet potatoes (pureed or roasted) in with the raw sliced kale, eggs, cooked quinoa and rest of ingredients.
Using a small ice cream scoop place the patties into a skillet heated with coconut oil.
Fry 2 minutes on each side, then transfer to a cooling rack.
These don't need any dipping sauce, but if you like, mix some plain Greek yogurt w/ a tsp of harissa paste.