Sweet Potato Quinoa Mini Cakes

I never know what to call these types of things... Cakes? Patties? Bunless burgers? Flapjacks? Ok, that last one is ridiculous... But you can call them what you want because no matter the name, they are scrumdiddlyumptious!

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The first couple times I tried cooking quinoa, I had a difficult time.... Saying I'm impatient is a complete understatement. My attention span is almost that of an eight year old child, especially when it comes to food. The idea of sitting, waiting and wishing for the quinoa to "become translucent and spiral out" was pure agony. Ok... I'm being dramatic.. But you get the idea. THIS waiting was hard for me. So hard that I either undercooked or overcooked the quinoa every time I made it. Undercooked quinoa is crunchy and overcooked quinoa is mushy... Not super delicious. Here are some helpful tips!

SO when I finally cooked it right and let the tasty little quinoa pieces mingle in between mashed sweet potato and garlic, seasoned with sea salt, pepper, cumin, red pepper flakes and coriander... The flavor gods said OH YES, MORE PLEASE. You know who else said oh yes, more please? Thomas. I love it when he loves my healthy food. Mini wins!

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Sweet Potato Quinoa Mini Cakes

Yield: 24 mini cakes

Calories: 33 calories per cake


Ingredients:

- 2 large sweet potatoes, peeled and cut into fourths

- 2 cups cooked quinoa (cook according to bag's instructions)

- 5 cloves garlic, minced

- 3/4 tsp sea salt + more to taste

- 1/2 tsp freshly ground black pepper + more to taste

- 3/4 tsp cumin

- 1/2 tsp red pepper flakes

- 1/2 tsp coriander

- olive oil for cooking (or coconut oil - I like the subtle coconut taste myself)

Directions:

1. Prepare quinoa according to package instructions (I cooked 1 cup quinoa in 2 cups of water). After the quinoa is cooked, drain the pan then return the quinoa to it and cover. Let the quinoa rest for about 15 minutes so it becomes dry and fluffy!!

2. In a large pot, boil about 10 cups of water. Drop sweet potato chunks into boiling water and cook for about 6-8 minutes or until tender (easily pierce-able with a butter knife). Drain and set aside.

3. Mash sweet potatoes in a large bowl using two forks then mix in minced garlic, quinoa and all spices. Stir until well combined.

4. Heat a large skillet over medium heat and coat it with oil. Scoop out tablespoon sized balls of the sweet potato mixture then flatten them into patties. Cook the patties on each side for about 3-4 minutes or until crispy! Repeat until all the mixture is gone.

[Recipe adapted from A House in the Hills]

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I served these with my Ginger Cilantro Crema and it was a great combination! Happy Monday!

- A