Sweet Potato Quinoa Patties Recipes

Steps:

• Prepare quinoa according to package instructions (I cook 1 heaping cup with a scant 2 cups of water in my rice cooker). Preheat oven to 400 degrees, pierce sweet potatoes with fork and bake for 45 minutes or until soft. Remove skins, mash with a fork to remove all chunks and place in large mixing bowl. In a sauté pan combine onions, olive oil, a hearty pinch of sea salt and cook over medium-low heat until onions are translucent. Add garlic and cook an additional minute, stirring continually to prevent the garlic from burning. Add thyme at the very end and mix well. Add onions, quinoa, 1/4 teaspoon sea salt (more to taste), a bit of fresh cracked pepper to large mixing bowl with sweet potatoes and stir until well combined. Form mixture into golf ball size ball, flatten into a patty, and cook in earth balance vegan butter on a non stick pan for approximately 2 minutes on each side (you want them to brown up and crisp!). Repeat to make as many as you'd like. Enjoy with a generous sprinkling of fresh thyme leaves and some finishing salt! Save any leftovers in the refrigerator to make later.

Steps:

• Bring water and quinoa to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until quinoa is soft, 15 to 20 minutes.
• Heat olive oil in a large skillet over medium heat. Add onions and salt; cook and stir until tender, 5 to 8 minutes.
• Place sweet potatoes on a microwave-safe plate; prick all over with a fork. Cook on high, turning once, until tender, 8 to 10 minutes. Cool until easily handled, about 5 minutes.
• Peel sweet potatoes and place flesh in a bowl. Add eggs, tahini, kefir, flax seeds, Parmesan cheese, sesame seeds, sunflower seeds, pumpkin seeds, soy sauce, vegetable seasoning, vinegar, salt, and pepper; beat with an electric mixer until well blended. Stir in quinoa, onions, and corn.
• Stir enough spelt flour into the sweet potato mixture until it barely holds together.
• Melt 1/4 teaspoon butter on a griddle over medium heat. Spoon a burger-sized patty onto the hot griddle and cook until browned, about 4 minutes. Flip; add 1 slice Cheddar cheese. Cover patty with a frying pan and cook until cheese is melted, about 4 minutes more. Repeat with remaining butter, sweet potato mixture, and Cheddar cheese.

Steps:

• Preheat oven to 200°F
• In large bowl, lightly beat egg and egg whites.
• Add quinoa, sweet potato, scallions, cilantro, quinoa flour, salt and pepper and mix well. Let stand 15 minutes.
• In large skillet, heat 2 teaspoons vegetable oil over medium-high heat until hot but not smoking.
• Cook cakes in batches, using about 1/4 cup of quinoa mixture for each cake and flattening slightly with back of spoon to form a 3-inch disk.
• Cook until golden brown, about 3 minutes per side, reducing heat if cakes brown too quickly.
• Drain on paper towels and keep warm in oven. Repeat with remaining cakes, adding more oil to pan as needed.
• Serve hot with lime wedges to squeeze over cakes.

Steps:

• Steam sweet potatoes until soft. Peel and mash in a bowl and set aside.
• 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.
• Sauté onion and garlic with 1 Tbsp of olive oil until the onion is soft.
• In the bowl containing the mashed sweet potato, add all the other ingredients and combine well.
• Make patties (10 - 12 patties depending on the size).
• 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.
• Infuse love and serve with your favorite sauce.