I’m all about serving quinoa cakes as a vegetarian main dish and I make these Spinach and Cheddar Quinoa Cakes on a regular basis. I figured it was time to try a new variety and I came across this recipe that looked/sounded UH-MAY-ZING. The cakes are made up of quinoa, mashed sweet potato, kale, and some binders/spices. The cakes have a great texture to them- crispy on the outside and smooth and creamy on the inside. This is my idea of serious comfort food without all of the guilt. Sweet potatoes, kale, and quinoa provide tons of nutrients and staying power. This is a vegetarian dish that is truly filling and satisfying. Initially, it seemed like there was a lot of ginger in this recipe and I was a little skeptical because ginger has a very strong taste- but really it’s the perfect amount. Definitely don’t skip the sauce- it really takes this dish to the next level. PS. You can also serve this as a side dish, as I did for Kevin (see photos).
NOTE: This recipe includes both Vegan and Gluten Free options.
For the Quinoa Cakes:
1 large or 2 medium sweet potatoes, cooked and mashed (I microwave mine!)
2 cups cooked quinoa (a little less than 1 cup uncooked)
2 cups finely chopped kale
½ cup panko or plain bread crumbs (use gluten free, if desired)
2 eggs (or 2 tablespoons ground flax and 3 tablespoons water)
3 tablespoons cornstarch (or arrowroot powder)
1 teaspoon grated ginger
1 pinch paprika
1 teaspoon black pepper
1 teaspoon sea salt
2-3 tablespoons coconut oil or olive oil, for frying
For the Ginger Yogurt Sauce:
¼ cup plain Greek yogurt (or Vegan yogurt)
1 teaspoon freshly grated ginger
pinch of salt and pepper
For the Quinoa Cakes: Place all ingredients except the oil in a large bowl and mix well. In a frying pan over medium heat, add the oil. Shape ¼-1/3 cup scoops of the quinoa mixture into patties. Fry 4-5 at a time for about 3 minutes on each size, or until browned. Serve warm with ginger sauce on the side and sriracha/hot sauce. Enjoy!
For the Ginger Yogurt Sauce: Combine all ingredients in a small bowl.
*Nutrition information is based on the products I used personally in this recipe. Different products may yield slightly different information.