Sweet Potato And Quinoa Cakes Gluten Free Food

SWEET POTATO AND QUINOA CAKES (GLUTEN-FREE)

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.

SWEET POTATO-QUINOA CAKES

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.