Sweet Potato and Quinoa Cakes (Gluten-Free)

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: 1 hr
• Serves: 6

Ingredients

• 1  lb sweet potato
• 1⁄2 cup quinoa, rinsed
• 1⁄4 onion, chopped
• 1  garlic clove, chopped
• 1⁄2 cup canned black beans
• 1 (60 g)  carrots, grated
• 1  cup  gluten-free panko breadcrumbs (or use a piece of dry gluten-free bread processed in a food processor)
• 1⁄4 cup cilantro, chopped
• 1⁄4 cup tomato paste
• 1  lime, juiced
• 1  teaspoon chili powder
• 1⁄2 teaspoon cumin powder
• 1⁄2 teaspoon salt
• 1⁄4 teaspoon black pepper
• 3  drops Tabasco sauce (optional)
• 2  tablespoons olive oil, separated

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.