Sweet Potato Quinoa Cakes with Blackberry Salsa

  16 rater(s)

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.

Sweet Potato Quinoa Cakes with Blackberry Salsa
  • Prep Time:15m
  • Cook Time:20m
  • Total Time:35m


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


For the Sweet Potato Cakes

  1. 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.
  2. Once the sweet potatoes are soft, remove the lid and stir in the minced garlic, cooking for an additional 30 seconds.
  3. 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.
  4. Add the beaten egg and use your hands to bring the mixture together, eventually making four equally-sized patties.
  5. 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

  1. 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.


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