Sweet Potato Quinoa Cakes with Blackberry Salsa

16 rater(s)

These cakes aren’t what you think of when you think of cake, but we must say that these are pretty darn delicious. If you are looking for a vegetarian entree that will really knock your socks off, this is it. The blackberry salsa on top of the cakes is the perfect icing, shall we say.

Prep Time:15m
Cook Time:20m
Total Time:35m

Serves: 4 servings

Category: Entrees, Vegetarian

Ingredients

For the Sweet Potato Cakes

1 tbsp. extra virgin olive oil
1 medium sweet potato, peeled and chopped
1/2 red onion, diced
1/4 tsp. sea salt
1/4 tsp. freshly cracked pepper
2 garlic cloves, minced
1/2 c cooked quinoa
1/4 c whole wheat breadcrumbs (you can use gluten free bread crumbs)
1/4 c vegan Parmesan
2 tbsp. cilantro, chopped
2 tbsp. basil, chopped
1 large egg, lightly beaten

For the Blackberry Salsa

1 pint fresh blackberries, chopped
1/2 red onion, finely diced
1/2 jalapeno, finely diced
1/2 c cilantro, chopped
juice of 1 lime
sea salt and fresh cracked pepper, to taste

Instructions

For the Sweet Potato Cakes

Warm the olive oil in a large skillet over medium-low heat. Add the sweet potato, onion, and sea salt and pepper. Mix to combine, cover, and cook for 10-12 minutes, stirring occasionally.
Once the sweet potatoes are soft, remove the lid and stir in the minced garlic, cooking for an additional 30 seconds.
Pour this mixture into a large bowl and mash the sweet potato slightly with a fork. Add the quinoa, breadcrumbs, vegan Parmesan, cilantro, and basil and mix well to thoroughly combine the ingredients.
Add the beaten egg and use your hands to bring the mixture together, eventually making four equally-sized patties.
Add a drizzle of olive oil to the same pan, in which you cooked the sweet potatoes, over medium heat and place the patties in the pan. Cook for 3-4 minutes on each side and remove when golden brown.