Sweet Potato Quinoa Cakes
1/2 cup quinoa, cooked according to package directions
1/2 cup lentils, cooked according to package directions and drained well
1 shallot, diced
2 garlic gloves, minced
1 cup sweet potato, mashed
4 ounces goat cheese (optional)
1 teaspoon chili powder
1/2 teaspoon sage
1/2 teaspoon oregano
1/2 teaspoon parsley
1/2 teaspoon basil
1/2 teaspoon thyme
1/2 teaspoon parsley
salt and fresh ground pepper to taste
Preheat oven to 350 degrees.
In a medium bowl, combine quinoa, lentils, shallot and garlic, chili powder, and remaining seasonings through salt and pepper. Add sweet potato and goat cheese, and combine until sticks together. Add more sweet potato if the mixture is not sticking together, or until desired consistency is reached.
Form the mixture into four or five cakes and space evenly on a lightly greased baking sheet. Bake for 12-15 minutes. Flip cakes and bake 12-15 minutes more. Serve with your favorite condiments and sides!
1/2 cup lentils, cooked according to package directions and drained well
1 shallot, diced
2 garlic gloves, minced
1 cup sweet potato, mashed
4 ounces goat cheese (optional)
1 teaspoon chili powder
1/2 teaspoon sage
1/2 teaspoon oregano
1/2 teaspoon parsley
1/2 teaspoon basil
1/2 teaspoon thyme
1/2 teaspoon parsley
salt and fresh ground pepper to taste
Preheat oven to 350 degrees.
In a medium bowl, combine quinoa, lentils, shallot and garlic, chili powder, and remaining seasonings through salt and pepper. Add sweet potato and goat cheese, and combine until sticks together. Add more sweet potato if the mixture is not sticking together, or until desired consistency is reached.
Form the mixture into four or five cakes and space evenly on a lightly greased baking sheet. Bake for 12-15 minutes. Flip cakes and bake 12-15 minutes more. Serve with your favorite condiments and sides!
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