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.
Sweet Potato & Spinach Quinoa Cakes
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.