Sweet Potato Quinoa Cakes

If you didn’t know before, I guess you know now–when I’m stressed/bored/have free time, I like to frequent food blogs for healthy-ish recipes to stockpile so that someday, if I ever have time in the world, I can make em’ all! (Not all at once, of course.)

There were some gigantic sweet potatoes on sale, so I decided to finally get a start on the sweet potato recipes I had. (Only of course ,being me, I spaced out and started following the recipe for tuna quinoa cakes instead and ended up making both, along with a cake. This is the point where I realized that I made too much food and…this is probably when it’d be good to have roommates, haha. I offered up some of the tuna cakes to my neighbor, but he’d just started cooking dinner, so perhaps another time. He’s gonna need to try these though, because, not to toot my own horn or anything, but THESE ARE AMAZING.

Anyway. This recipe was adapted from howsweeteats. Adapted because I didn’t have fresh herbs and I uh, forgot to add the cheese (and I actually went and bought some today too!). I guess that means I’ll just have to make it again sometime. :D

Sweet Potato Quinoa Cakes

Ingredients:
-1 medium sweet potato, mashed
-1/2 red onion, diced
-sea salt
-pepper
-2 garlic cloves, minced
-1/2 cup cooked quinoa
-1/4 cup whole wheat bread crumbs
-basil
-oregano
-parsley
-1 egg, lightly beaten

Instructions:
1) I uh, made several cuts to the sweet potato and microwaved it for a couple minutes to soften it enough to mash it and remove the skin. Add pepper, sea salt and garlic to the mashed sweet potato.
2) Add quinoa and bread crumbs to the mixture, then add in the egg and mix until moistened. Form them into patties.
3) Either pan-fry them or throw them in the oven (preheated at 400 and baked for 20 minutes). I opted for the oven because someone’s really terrible with flipping things and it always just ends up breaking apart and looking all ugly and broken.

The blackberry salsa they made sounds amazing. Swear I would’ve tried making that too, if I’d had blackberries to spare. :O