These cakes aren’t what you think of when you think of cake, but we must say that these are pretty darn delicious. If you are looking for a vegetarian entree that will really knock your socks off, this is it. The blackberry salsa on top of the cakes is the perfect icing, shall we say.
- Prep Time:15m
- Cook Time:20m
- Total Time:35m
- Serves: 4 servings
- Category: Entrees, Vegetarian
Ingredients
For the Sweet Potato Cakes
- 1 tbsp. extra virgin olive oil
- 1 medium sweet potato, peeled and chopped
- 1/2 red onion, diced
- 1/4 tsp. sea salt
- 1/4 tsp. freshly cracked pepper
- 2 garlic cloves, minced
- 1/2 c cooked quinoa
- 1/4 c whole wheat breadcrumbs (you can use gluten free bread crumbs)
- 1/4 c vegan Parmesan
- 2 tbsp. cilantro, chopped
- 2 tbsp. basil, chopped
- 1 large egg, lightly beaten
For the Blackberry Salsa
- 1 pint fresh blackberries, chopped
- 1/2 red onion, finely diced
- 1/2 jalapeno, finely diced
- 1/2 c cilantro, chopped
- juice of 1 lime
- sea salt and fresh cracked pepper, to taste
Instructions
For the Sweet Potato Cakes
- Warm the olive oil in a large skillet over medium-low heat. Add the sweet potato, onion, and sea salt and pepper. Mix to combine, cover, and cook for 10-12 minutes, stirring occasionally.
- Once the sweet potatoes are soft, remove the lid and stir in the minced garlic, cooking for an additional 30 seconds.
- Pour this mixture into a large bowl and mash the sweet potato slightly with a fork. Add the quinoa, breadcrumbs, vegan Parmesan, cilantro, and basil and mix well to thoroughly combine the ingredients.
- Add the beaten egg and use your hands to bring the mixture together, eventually making four equally-sized patties.
- Add a drizzle of olive oil to the same pan, in which you cooked the sweet potatoes, over medium heat and place the patties in the pan. Cook for 3-4 minutes on each side and remove when golden brown.
For the Blackberry Salsa
- Add all of the ingredients to a bowl and mix to combine. Spoon a dollop of the salsa on top of each sweet potato quinoa cake and enjoy.
