RECIPE: Quinoa and sweet potato patties with lime/chive sour cream.
There was a Leap Day when I went skydiving from an African bush plane. Fitting, right? This day is decidedly less dramatic. But the food tastes great.
First: I can’t top yesterday’s post. I will never top yesterday’s post. The cuteness factor is overwhelming. As is the goodness-in-humanity part, too. Riding home with a puppy tucked in your bike jersey? WOW.
Second: I admit. I am positively addicted to that kale salad. I’ve made it every week since I posted about it. YUM. Speaking of posts: Happy 50th blog post to me! To all of us here. I should have baked a cake in celebration. Instead, fried food, anyone?
They’re healthy(ish). I swear. Minus the frying part. It starts of innocently. Some quinoa twinned with sweet potato.
An onion, spices, a couple eggs and bread crumbs (which are a pain to make without a food processor).
I needed something warm. Filling. And preferably topped with sour cream. Adding some lime and chives? I applaud my idea.
It was a full weekend of a) shopping for my sister’s wedding dress. Whoa.
And b) Rothko. New exhibit at the Portland Art Museum. Hooray.
Fried food’s the perfect ending, right? Ignoring the fact that a wedding’s approaching and that I’ll need to find a dress, too.
RECIPE RATING: 4 of 5 glasses of red wine. Lots of great flavor. Thanks to Nicole who suggested I make this (she makes the most amazing butternut squash gnocchi we should all try sometime, ya?). Recipe from Cannelle et Vanille! And wow that beet tart, too!
|Quinoa sweet potato cakes|
- 1/2 C quinoa, rinsed
- 1/2 teaspoon salt
- 2 tablespoons olive oil, plus more for frying
- 1 sweet onion, diced
- 1 garlic clove, minced
- 1 C grated yam(1 medium sized yam)
- 1/4 teaspoon coriander
- 1/4 teaspoon black pepper
- 2 eggs
- 1/3 cup breadcrumbs. I just toasted one slice of whole grain bread and crumbled it up.
- 1/3 C grated Parmesan cheese
- 2 tablespoons finely chopped parsley
- 2 tablespoons finely chopped chives
- Garnish: Sour cream (mixed with lime and more chopped chives!) and sliced avocado.
- Bring 1 cup of water to a boil in a small saucepan. Add quinoa and a pinch of salt. Stir, reduce heat to medium low, cover with a lid, and cook for 18-20 minutes until quinoa has absorbed all the water and it’s tender. Set aside to cool.
- Toast the bread for breadcrumbs.
- Heat a medium saute pan over medium high heat. Add the olive oil and cook the onions and garlic for 3 minutes. Add the grated sweet potato, 1/4 teaspoon salt, coriander, and black pepper, and cook for another 3 minutes. Set aside to cool.
- In a bowl, whisk together the eggs, breadcrumbs, cheese, parsley, and chives. Add the cooled quinoa and sweet potato mixture. Stir to combine.
- Heat a large saute pan over medium high heat. Add enough olive oil to cover the bottom of the pan. Spoon 1/4 cup of the mixture and shape it into a round cake. Cook for 3 minutes on each side or until golden. Drain on paper towels if needed.
- Serve the cakes while warm with salad, sour cream and avocado. .