Sweet Potato And Quinoa Cakes (Gluten-Free)

• 1 lb sweet potato
• 1/2 cup quinoa, rinsed
• 1/4 onion, chopped
• 1 garlic clove, chopped
• 1/2 cup canned black beans
• 1 (60 g) carrots, grated
• 1 cup gluten-free panko breadcrumbs (or use a piece of dry gluten-free bread processed in a food processor)
• 1/4 cup cilantro, chopped
• 1/4 cup tomato paste
• 1 lime, juiced
• 1 teaspoon chili powder
• 1/2 teaspoon cumin powder
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 3 drops Tabasco sauce (optional)
• 2 tablespoons olive oil, separated

1. Steam sweet potatoes until soft. Peel and mash in a bowl and set aside.
2. Place quinoa and 1 cup water in a sauce pan. Cover and bring to boil. Reduce heat and simmer until the water is absorbed for about 15 - 20 minutes. Set aside. You will use only one cup of cooked quinoa. Store the leftover for later use.
3. Saute onion and garlic with 1 Tbsp of olive oil until the onion is soft.
4. In the bowl containing the mashed sweet potato, add all the other ingredients and combine well.
5. Make patties (10 - 12 patties depending on the size).
6. Heat 1 Tbsp olive oil in a frying pan and cook patties for about 5 minutes each side. You might have to cook in two batches.
7. Infuse love and serve with your favorite sauce.

sweet potato, quinoa, onion, garlic, black beans, carrots, breadcrumbs, cilantro, tomato paste, lime, chili powder, cumin powder, salt, black pepper, tabasco sauce, olive oil

Taken from www.food.com/recipe/sweet-potato-and-quinoa-cakes-gluten-free-522774 (may not work)