Indian-Spiced Quinoa Cakes With Tomatoes
- 1 lb sweet potato, peeled and cut into 1 1/2-inch cubes
- 1 cup white quinoa
- 6 tbsp olive oil
- 1 medium onion, finely chopped
- 2 cloves garlic, crushed
- 1 piece (1 1/2 inches) fresh ginger, grated
- 1 None fresh long red chili pepper, finely chopped
- 1 1/2 tbsp Indian curry powder
- 1/4 cup chopped fresh cilantro
- 1 None egg
- 1/4 cup whole wheat flour
- 1 lb plum tomatoes, cut into wedges
- 1 tbsp yellow mustard seeds
- 2 tbsp fresh curry leaves
- 3/4 cup Greek-style yoghurt
- 2 cups baby Asian salad leaves
- Cook sweet potato in a medium saucepan of boiling water for 5 mins or until tender. Drain well. Mash sweet potato; measure 1 cup. Cool.
- Bring 2 cups water to a boil in a small saucepan. Stir in quinoa. Reduce heat to low; cover and simmer for 15 mins or until tender. Drain well. Cool.
- Heat 1 tbsp of the oil in a medium skillet on medium heat. Cook onion, stirring, for 8 mins or until soft. Add garlic, ginger, chili pepper and curry powder; cook, stirring, on low heat for 3 mins or until soft and fragrant.
- Combine mashed sweet potato, quinoa, onion mixture, cilantro, egg and flour in a large bowl. Season. Form level 1/2 cups of mixture into eight 3-inch patties. Place on a parchment paper-lined tray. Cover; refrigerate for 30 mins or until chilled.
- Heat 2 tbsp of the oil in a large skillet on medium heat. Cook 1/2 the patties for 3 mins each side or until golden and heated through. Drain on paper towels. Repeat with 2 tbsp of the remaining oil and patties.
- Heat remaining 1 tbsp oil in same skillet on medium heat. Cook tomatoes, mustard seeds and curry leaves, stirring occasionally, for 5 mins or until tomato is softened. Season to taste.
- Serve quinoa cakes with tomatoes, yogurt and salad leaves.
sweet potato, white quinoa, olive oil, onion, garlic, fresh ginger, long red chili pepper, curry powder, fresh cilantro, egg, whole wheat flour, tomatoes, curry, yoghurt, salad leaves
Taken from recipes-plus.com/api/v2.0/recipes/35863 (may not work)