Super Easy Sweet Potato & Spinach Quinoa Cakes

These sweet potato and spinach quinoa cakes are a great little recipe that can be whipped as a nutritious lunch or dinner. Quinoa is a classified as a seed and as such is naturally gluten free. It’s a great source of protein and is in fact a complete protein containing all 9 essential amino acids. It’s also a fantastic source of fibre and minerals potassium, magnesium, zinc and iron. You can easily adapt this recipe to ingredients you have on hand or in season. Sweet potato can be swapped for regular potato or pumpkin, and spinach can be substituted for any other dark leafy greens such a chard, kale or collard greens. You can also change up the spices to your liking. Enjoy these quinoa cakes warm with green side salad, as part of a nourish bowl or simply on their own as a snack. Enjoy!

Sweet Potato & Spinach Quinoa Cakes

Serves: 2
Prep time: 30 minutes Bake time: 20 to 30 minutes

2 cups cooked quinoa
1 cup (250g) cooked sweet potato, mashed (1 large sweet potato)
3 cups (120g) spinach (approximately 10 leaves)
1 Tbsp chickpea flour
1/4 cup almond meal
1 tsp ground turmeric
1 tsp ground paprika
1 tsp garlic powder
1 tsp onion powder
salt + pepper

Cook the quinoa according to the pack instructions (1 cup uncooked quinoa = 2 cups cooked).

To make the mashed kumara, place whole sweet potato in oven for 1 hour, remove skin and mash. Alternatively, peel sweet potato and chop into pieces. Place in a pan, cover with water and bring to boil. Simmer until kumara pieces are soft, drain and mash.

Prepare the spinach by washing well, then cutting into fine strips.

Preheat oven to 180ºC fan bake.

Combine all the ingredients in a large mixing bowl. Shape into patties and place on a lined oven tray.

Bake patties for 20 to 30 minutes, until patties are heated through and have a nice golden crust.

Serve with a large side salad and your favourite hummus or dressing.

Patties will keep for up to 5 days in a sealed container in the fridge, and can be enjoyed warm or cold.