Perullo Press

Sweet Potato & Quinoa Cakes

5 Sweet Potatoes
1 Cup White Quinoa
~4 Handfuls Kale
1 Medium Onion, diced
1 Cup Shelled Pistachio Nuts
1/4 Cup Breadcrumbs
~1 Tbsp Rosemary, chopped
2 Tbsp Mustard
4 Garlic Cloves, crushed
1/2 Tsp Curry Powder
1/4 Tsp Cumin
Salt & Pepper to taste
1. Preheat oven to 375 degrees. Using a fork, poke holes in the sweet potatoes and microwave them for 5 minutes. After 5 minutes, poke the sweet potatoes with a fork once again to check if they’re soft. If not, turn them over and microwave for another 5 minutes. Repeat until the potatoes are soft. Once the potatoes are soft, cut them in half and spoon out the inside into a large bowl.
2. Cook the quinoa to package instructions and add it to the sweet potato.
3. Bring a medium pot of water to a boil. Once boiling, blanch the kale, drain it, and add it to the potato and quinoa mix.
4. Add the onion, pistachios, breadcrumbs, rosemary, mustard, garlic, curry, cumin, and salt & pepper to the pot. Mix thoroughly. Using your hands form the mix into ball shapes and flatten them as you place them on a baking dish.
5. Bake the cakes for 20 minutes. Flip them over and bake for another 20 minutes or until their surfaces are lightly browned. Serve over salad or with some home-made tzatziki by mixing Greek yogurt, crushed garlic, chopped dill, and salt to taste.


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This entry was posted on May 29, 2013 by in Food.
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