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Sweet Potato Quinoa Cakes with Sriracha Mayo
Sweet Potato and Quinoa combine to make these crisp patties. Served with sriracha mayo, these make a delicious vegetarian appetizer.
Course
Appetizer
Cuisine
Vegetarian
Diet
Gluten Free, Vegetarian
Prep Time
15
minutes
minutes
Cook Time
45
minutes
minutes
Total Time
1
hour
hour
Servings
10
patties
Calories
129
kcal
Author
Colleen Milne
Ingredients
2
medium sweet potatoes
2
cups
cooked quinoa
1
clove
garlic
minced
juice of one lime
reserving 1 teaspoon for sriracha mayo
½
teaspoon
salt
1
teaspoon
chopped fresh or dried cilantro leaves
1
teaspoon
cumin
½
teaspoon
crushed red pepper flakes
2
tablespoon
coconut
peanut, or vegetable oil
Sriracha Mayo
¼
cup
real mayonnaise
2
tablespoon
sriracha sauce
1
teaspoon
lime juice
US Customary
-
Metric
Instructions
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 them 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.
Notes
The sweet potatoes and quinoa can be cooked ahead of time and kept in the fridge until you're ready to make the patties.
Nutrition
Serving:
1
patty
|
Calories:
129
kcal
|
Carbohydrates:
13
g
|
Protein:
2
g
|
Fat:
7
g
|
Saturated Fat:
3
g
|
Cholesterol:
2
mg
|
Sodium:
237
mg
|
Potassium:
158
mg
|
Fiber:
1
g
|
Sugar:
1
g
|
Vitamin A:
3690
IU
|
Vitamin C:
2.8
mg
|
Calcium:
16
mg
|
Iron:
0.8
mg