Sweet potato-quinoa cakes

18 servings

Ingredients

Quantity Ingredient
1 large Egg
2 Egg whites
3 cups Cooked quinoa
(see Basic Quinoa)
2 cups Peeled; grated sweet potato
(about 1 medium)
2 bunches Thinly sliced scallions; (1 cup)
(white and light green parts)
1 bunch Finely chopped cilantro; (1 cup)
½ cup Quinoa flour
2 teaspoons Coarse salt
½ teaspoon Freshly ground black pepper
Vegetable oil for frying
Lime wedges for garnish

Directions

MAKES 18 CAKES OVO-LACTO

These crispy little cakes are perfect for brunch-try a few strips of vegetarian sausage or bacon on the side. They also make a nice supper topped with a little salsa. You can find quinoa flour at natural food stores.

Preheat oven to 200F. 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 ¼ 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.

PER CAKE: 68 CAL.; 3G PROT.; 1G TOTAL FAT (0 SAT. FAT); 12G CARB.; 12MG CHOL.; 251 MG SOD.; 1G FIBER

Converted by MC_Buster.

By Kathleen <schuller@...> on Jun 05, 1999.

Recipe by: Vegetarian Times Magazine, June 1999, page 36 Converted by MM_Buster v2.0l.

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