Cakes without sugar. Not sure how I feel about that idea.
I thought these cakes might be as questionable as my husband’s sleeveless shirts, biting into a fennel seed on my pizza (I hate that), the stunned look from a cashier when I buy three neon bras, or anything that requires me to be patient.
But I was wrong. I’m hooked.
One night I realized we hadn’t had regular potatoes—Idaho or russets—in ages. No real reason, just forgetfulness. I craved mashed potato pancakes fried in bacon grease and delivered to me on a warm plate while I stayed on the couch.
That didn’t happen.
Instead, this happened: messy hands and a happy kitchen.
I had two lonely sweet potatoes and a container of cooked quinoa left over from breakfast. I wondered what would happen if I combined them with cheese, breadcrumbs, herbs and formed small patties. And of course topped them with a fruit salsa—because I seem incapable of going a week without dicing fruit, adding onion, lime and cilantro, and declaring it the best salsa ever.
The sweet and savory, warm and cool elements combine into fluffy cakes with a little quinoa chew. They may have just become my new favorite side dish—at least for now.
Sweet Potato Quinoa Cakes
Adapted from Heidi Swanson. Makes 4 cakes; easily multiplied.
- 1 medium sweet potato (about 6 oz), peeled and chopped
- 1/2 red onion, diced
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 2 garlic cloves, minced
- 1 tablespoon olive oil
- 1/2 cup cooked quinoa
- 1/4 cup whole wheat breadcrumbs
- 1/4 cup finely grated Parmesan cheese
- 2 tablespoons chopped fresh cilantro
- 2 tablespoons chopped fresh basil
- 1 large egg, lightly beaten
Heat a large skillet over medium-low and add 1 tablespoon olive oil. Add the sweet potato, onion, 1/4 teaspoon salt and 1/4 teaspoon pepper. Stir, cover and cook 10–12 minutes, until the potato is soft. Remove the lid and add the garlic, cooking about 30 seconds.
Transfer the potato mixture to a large bowl, slightly mashing the potato with a fork. Add the cooked quinoa, breadcrumbs, Parmesan, cilantro, basil, and the remaining salt and pepper. Mix well, then add the beaten egg and combine until the mixture is moistened. Form four equal patties.
Wipe or reuse the skillet and heat over medium. Add a little olive oil, then cook the cakes 3–4 minutes per side, until golden brown. Serve warm with the blackberry salsa.
Blackberry Salsa
- 1 pint fresh blackberries, chopped
- 1/2 red onion, finely diced
- 1/2 jalapeño, finely diced
- 1/2 cup chopped cilantro
- Juice of 1 lime
- Salt and pepper to taste
Combine all ingredients in a bowl and mix gently. Adjust seasoning to taste.
I still think these would be even better cooked in bacon grease—sadly I was out that day.