Sweet potato, spinach, quinoa cakes (makes about 15 cakes)
This is one of those dishes where I got an idea from someplace, but totally did not follow it. Thus, the recipe isn’t really a recipe, but more like general guidelines; play around with the spices and their amounts.
2 large sweet potatoes, peeled and small diced
1 1/2 cups quinoa, uncooked
30 oz raw spinach
3 tbsp garlic, minced
3 eggs
1 cinnamon stick
1 bay leaf
cumin
coriander
nutmeg
salt and pepper
– Cook quinoa according to pkg directions with cinnamon stick and bay leaf. Add to large mixing bowl
– Bring a pot of salted water to a boil. Add sweet potato and cook till tender. Drain sweet potato and put in a large mixing bowl with quinoa
– Cook spinach in 3-4 batches depending on how large your pan is. Heat oil in a large pan over medium-high heat. Add spinach to skillet in a single layer. Once spinach begins to wilt add garlic. Season with salt. Place spinach in a strainer.
– Once all spinach is cooked drain extra liquid out of spinach. Rough chop spinach and add to quinoa.
– Add seasonings. Beat the three eggs and add to quinoa when it is about room temperature
– Heat 1/4 inch of oil in a large pan over medium heat. Use a 1/2 cup measure to form patties. Place patties in oil and cook about 2-3 inches on each side. Remove from oil and drain on paper towels.
– Serve patties immediately or cool to room temperature and then freeze
Cilantro curry sauce
1/2 cup plain yogurt
1/2 tsp curry powder
cilantro, rough chopped
sugar to taste
salt to taste
Mochi's Hut 