These Sweet Potato Quinoa Cakes are not just delicious, but also incredibly nutritious, too. The sweet potato is a nutritional super star; loaded with Vitamin A & C, B vitamins, potassium, and fiber. Sweet potatoes are inexpensive and versatile, and they keep for a long time, making them a really good staple for any kitchen. And then there’s the quinoa. The health and nutrition benefits of this amazing grain are best described elsewhere; so that I can keep this short and keep your attention. Check it out for later: Quinoa is really just amazing.
These little sweet potato quinoa cakes are super easy to put together. And they make a fantastic appetizer with sriracha mayo. (Seriously) These are good either hot or cold and they are a handy snack for kids, too. These delicious little patties are a great way to use up leftover sweet potatoes from your holiday meal. The Sriracha mayo is optional, but it’s a perfect condiment with these little patties. There is just something about the sweetness of sweet potatoes that cries out for a little hit of spice, in my kitchen, anyway.
Lime juice, cilantro, and cumin, give these guys a delicious southwestern spin. You can also make these into sliders with mini burger buns, or make the patties larger for full-sized veggie burgers.
I have tried baking these, and it does work, but they don’t come out with the same golden crisp crust that you get with frying. You don’t need a lot of oil if you use a non stick pan. If you want to bake them, use parchment paper and a 400 degree oven for about 20 minutes.
Want some more sweet potato recipes? Check out Sweet Potato Salmon Frittata , or Sweet Potato Black Bean Soup
How To Make Sweet Potato Quinoa Cakes
Sweet Potato and Quinoa combine to make these crisp patties. Served with sriracha mayo, these make a delicious vegetarian appetizer.
- 2 medium sweet potatoes
- 2 cups cooked quinoa
- 1 clove garlic minced
- juice of one lime reserving 1 tsp for sriracha mayo
- 1/2 tsp salt
- 1 tsp chopped fresh or dried cilantro leaves
- 1 tsp cumin
- 1/2 tsp crushed red pepper flakes
- 2 tbsp coconut peanut, or vegetable oil
- 1/4 cup real mayonnaise
- 2 tbsp sriracha sauce
- 1 tsp lime juice
Prick the skins all over with a fork, and bake sweet potatoes in a 450° oven for 45 minutes. (Don't preheat the oven). Allow to cool.
Remove skins from sweet potatoes and in a large bowl, mash with a masher or a fork.
Add all remaining ingredients except for oil, to the sweet potatoes,and combine well.
- Heat oil in a large non stick skillet over medium high heat.
- With your hands, shape sweet potato mixture into golf ball sized balls, then flatten into patties.
- Fry patties in batches in hot oil 5 minutes on each side, or until golden and crisp.
- Remove to a paper towel lined plate.
- In a small bowl, mix together mayonnaise, sriracha, and lime juice.
- Serve patties with sriracha mayo as a dipping sauce or garnish.
Sweet potatoes and quinoa can be cooked ahead of time and kept in the fridge until you're ready to make the patties.
Colleen, I am having fun browsing through your blog. I love your food. I love that you don’t have eggs in the sweet potatoes patties. This recipe is another keeper. Thanks for posting.