Sweet Potato And Quinoa Cakes Gluten Free Recipes

SWEET POTATO AND QUINOA CAKES (GLUTEN-FREE)

Sweet Potato and Quinoa Cakes (Gluten-Free) image

These veggie cakes are great for brunch, picnics or potlucks. Or you can serve them as a side dish for a weekend dinner. Please serve with your favorite sauce. Vegan cashew mayo or aioli sauce works pretty well. I simply combined some sour cream, mayo, lemon juice, herbs and paprika.

Provided by InnerHarmonyNutriti

Categories Vegan

Time 1h

Yield 6 serving(s)

Number Of Ingredients 16

Ingredients

1 lb sweet potato
1/2 cup quinoa, rinsed
1/4 onion, chopped
1 garlic clove, chopped
1/2 cup canned black beans
1 (60 g) carrots, grated
1 cup gluten-free panko breadcrumbs (or use a piece of dry gluten-free bread processed in a food processor)
1/4 cup cilantro, chopped
1/4 cup tomato paste
1 lime, juiced
1 teaspoon chili powder
1/2 teaspoon cumin powder
1/2 teaspoon salt
1/4 teaspoon black pepper
3 drops Tabasco sauce (optional)
2 tablespoons olive oil, separated

Steps:

Steam sweet potatoes until soft. Peel and mash in a bowl and set aside.
Place quinoa and 1 cup water in a sauce pan. Cover and bring to boil. Reduce heat and simmer until the water is absorbed for about 15 - 20 minutes. Set aside. You will use only one cup of cooked quinoa. Store the leftover for later use.
Sauté onion and garlic with 1 Tbsp of olive oil until the onion is soft.
In the bowl containing the mashed sweet potato, add all the other ingredients and combine well.
Make patties (10 - 12 patties depending on the size).
Heat 1 Tbsp olive oil in a frying pan and cook patties for about 5 minutes each side. You might have to cook in two batches.
Infuse love and serve with your favorite sauce.

Nutrition Facts : Calories 267.6, Fat 6.6, SaturatedFat 1, Sodium 546.4, Carbohydrate 45.8, Fiber 6.8, Sugar 6.5, Protein 7.6

SWEET POTATO-QUINOA CAKES

Sweet Potato-Quinoa Cakes image

Make and share this Sweet Potato-Quinoa Cakes recipe from Food.com.

Provided by dicentra

Categories Yam/Sweet Potato

Time 30m

Yield 18 serving(s)

Number Of Ingredients 11

Ingredients

1 large egg
2 egg whites
3 cups cooked quinoa
2 cups peeled grated sweet potatoes
1 cup thinly sliced scallion
1 cup finely chopped fresh cilantro
1/2 cup quinoa flour
2 teaspoons coarse salt
1/2 teaspoon fresh ground black pepper
vegetable oil (for frying)
lime wedge (to garnish)

Steps:

Preheat oven to 200°F
In large bowl, lightly beat egg and egg whites.
Add quinoa, sweet potato, scallions, cilantro, quinoa flour, salt and pepper and mix well. Let stand 15 minutes.
In large skillet, heat 2 teaspoons vegetable oil over medium-high heat until hot but not smoking.
Cook cakes in batches, using about 1/4 cup of quinoa mixture for each cake and flattening slightly with back of spoon to form a 3-inch disk.
Cook until golden brown, about 3 minutes per side, reducing heat if cakes brown too quickly.
Drain on paper towels and keep warm in oven. Repeat with remaining cakes, adding more oil to pan as needed.
Serve hot with lime wedges to squeeze over cakes.

Nutrition Facts : Calories 57.7, Fat 0.9, SaturatedFat 0.1, Cholesterol 10.3, Sodium 280, Carbohydrate 10.1, Fiber 1.5, Sugar 0.8, Protein 2.5

QUINOA AND SWEET POTATO BAKES

Quinoa and Sweet Potato Bakes image

Make these gluten-free quinoa and sweet potato "muffins" ahead for a quick breakfast or energizing mid-day snack.

Provided by Donna Hay

Yield Makes 6

Number Of Ingredients 13

Ingredients

2 sweet potatoes (kumara) (800 grams), peeled and chopped into 3/4-inch cubes
2 tablespoons extra virgin olive oil, plus extra for drizzling
1 teaspoon sea salt flakes
2 cups (340 grams) cooked quinoa, preferabbly black, plus extra for sprinkling
2 tablespoons linseeds (flaxseeds)
2 tablespoons store-bought caramelized onion
1 3/4 cups (420 grams) fresh ricotta
1 1/2 cups (120 grams) finely grated Parmesan
2 tablespoons thyme leaves
2 eggs
Cracked black pepper
150 grams goat cheese, sliced
6 sprigs thyme, extra

Steps:

Preheat oven to 400°F (200°C). Lightly grease 6 [3/4-cup-capacity (180ml)] Texas muffin tins, line with non-stick baking paper and set aside. Place the sweet potato, oil, and salt on a baking tray lined with baking paper and toss to combine. Roast for 20 to 25 minutes or until golden brown. Allow to cool slightly and transfer to a large bowl. Add the quinoa, linseeds, onion, ricotta, Parmesan, thyme, eggs and pepper and mix until just combined. Spoon into the prepared tins and top with the goat's cheese and extra thyme. Sprinkle with the extra quinoa, drizzle with extra oil and bake for 30 to 35 minutes or until golden. Serve warm.

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