Sweet Potato Quinoa Cakes with Blackberry Salsa.
I thought they might rank up there with my husband’s lack of sleeves on shirts, biting into an unsuspecting fennel seed (haaaate) on my pizza, the googly eye that the Target cashier gave me when I purchased three neon bras from the junior section and anything – and I do mean ANYTHING – that requires me to have patience.
But I was wrong. I’m in lust.
A few nights ago it dawned on me that we hadn’t eaten potatoes – like, regular Idaho’s or russets or whatever – in ages. No idea why, other than pure lazi-and-forgetfulness. So I was absolutely craving them, and more specifically I wanted mashed potato pancakes cooked in bacon grease and delivered to me on a warm plate with a few dipping sauces while I stayed firmly planted on the couch.
That didn’t happen.
Wah! Life is sooooo unfair.
THIS is what happened though. Messy hands.
I had two lonely sweet potatoes left, a container of cooked quinoa ready to go for breakfast, and I wondered what the heck would come of combining the two with some cheese and bread crumbs and herbs and stuff. And patting them into little cakes for a dinner side. Oh and topping them with fruit salsa! Because I am clearly incapable of going one week without cutting some fruit into little cubes, combining it with onion, lime and cilantro and proclaiming it the best salsa on Earth. Again.
The sweet and the savory, the warm and the cool, all combined with fluffy cakes that possess a tiny bit of quinoa chew might just be my new favorite side dish. For now anyway. And maybe tomorrow. I mean it’s not like I’m fickle or anything.
Sweet Potato Quinoa Cakes
[adapted from Heidi Swanson]
makes 4 cakes, is super easily multiplied
1 medium sweet potato (about 6 oz), peeled and chopped
1/2 red onion, diced
1/2 teaspoon salt
1/2 teaspoon pepper
2 garlic cloves, minced
1 tablespoon olive oil
1/2 cup cooked quinoa
1/4 cup whole wheat bread crumbs
1/4 cup finely grated parmesan cheese
2 tablespoons chopped fresh cilantro
2 tablespoons chopped fresh basil
1 large egg, lightly beaten
Heat a large skillet over medium-low heat and add 1/2 tablespoons olive oil. Add in sweet potato, onion, 1/4 teaspoon of salt and 1/4 teaspoon of pepper, stir, cover and cook for 10-12 minutes, or until potato is soft. Remove lid and add garlic, cooking for 30 seconds.
Transfer potato mixture to a large bowl (slightly mashing potato with a fork) and add quinoa, breadcrumbs, cheese, herbs, remaining salt and pepper and mix well. Once combined, add in egg, then mix until moistened. Using your hands to bring it together, form four equally-sized patties. Heat the same skillet over medium heat and add olive oil. Add cakes and cook for 3-4 minutes per side, or until golden brown. Serve with blackberry salsa!
Blackberry Salsa
1 pint fresh blackberries, chopped
1/2 red onion, finely diced
1/2 jalapeno, finely diced
1/2 cup chopped cilantro
the juice of 1 lime
salt and pepper to taste
Combine all ingredients together in a bowl and mix.
I totally think these should be cooked in bacon grease too… I was fresh out. Sad day.
246 Comments on “Sweet Potato Quinoa Cakes with Blackberry Salsa.”
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OMG! I just found this on pinterest and made these. Made mine with a strawberry chutney as that is all I had fruit wise. AMAZING! Will be following you from here on out.
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Found this recipe on Yummly and made them tonight, DEELISH :-)
I did the same as the last girl and made a strawberry salsa since that’s what I had.
I’m a new fan :-)
Hi! These look amazing–what could I substitute for the bread crumbs? Doing a gluten/processed food-free cleanse:)
Thank you!!
I would also love to know this! Thanks!
I cook gluten-free and always use rice crackers ground up in a food processor or blender as a substitute for bread crumbs. For a recipe like this I might use the wasabi rice crackers.
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Loved them!!! I did make a bit different. I had some baked sweet potato so I used that I also did not cook the onion or garlic. I used oat bran and some coconut flour in place of the flour. I cooked in a non stick pan so no oil. The salsa I made exactly. Thank you for sharing!
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OMG these are amazing! I created these tonight and ate two they were so good! I topped mine with a sautéed portabella and a side of corn salsa which has corn, tomato, avocado, cilantro, and lime juice.
So good!!!! Thanks
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I bought all of the ingredients and have been trying to make these for FOUR days now! I finally made them this morning for breakfast and LOVED them just as much as I hoped that I would! Thank You!
This was a delicious recipe, loved the blend of flavors, I might try patting sesame seeds on both sides before cooking. The Blackberry salsa is fabulous too!
Thanks for sharing!
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Just tried them for supper, both me and my roommate kept out moaning each other in delight lol it was so good! I skipped the fruit salsa as it’s not really my thing but i made a yogurt based lime sauce and it was very good with it. Thanks for the recipe!
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ive just been introduced to quinoa and cooked some for the first time last night. It is amazing stuff and I want to start using it in place of rice. I can’t wait to try these cakes. I also make mango chutney and tomato relish every year so will be able to make some variations. I think serving over chopped kale would be another get healthy alternative.
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These look delicious. Love the idea of blackberry salsa. I am not always a fan of tomato salsa, too Commom! Can’t wait to try these!
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Made these last night with the addition of some hot curry powder to the cakes. Also added some maple syrup to the salsa. Put down some mixed baby greens, roasted some beets and onions, layed them on top of the salad topped with the cakes and salsa. Absolutely tasty. Will be doing it again.
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What is the nutritional content ? calories, carbs, fat etc.
Based on the ingredients in mine, each cake would be ~185 without the salsa. My sweet potato was 7oz and I used a cage free liquid egg product. I would add ~30 calories for the salsa, I made it as directed and placed a spoonful on each cake.
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this sounds good. Something new to try as well. thanks for sharing this recipe.
Simon
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Could you substitute quinoa flakes or something else for breadcrumbs?