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Black Quinoa Sweet Potato Kale Cakes
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Rating: 0
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Prep Time 30 minutes
Cook Time 30-40 minutes
Servings
cakes
Ingredients
Prep Time 30 minutes
Cook Time 30-40 minutes
Servings
cakes
Ingredients
Votes: 0
Rating: 0
You:
Rate this recipe!
Instructions
  1. Wash, peel and roast your sweet potatoes in an oven at 350°F for 30-40 minutes, until very tender.
  2. While potatoes are cooking, bring water and quinoa to a boil. If using, put a piece of kombu in the pot. Cover, reduce heat and simmer for 10-20 minutes (soaked quinoa takes less time to cook than unsoaked) until all water is absorbed. Once quinoa has absorbed all the water, turn off heat and let it sit, covered, for 2-5 minutes. Then fluff with a fork. Toss or eat the kombu—it’s up to you.
  3. Wash and chop your de-stemmed kale. Mash the potatoes. Optional: remove the skins or keep on for their nutritive value. Place sweet potatoes, kale and quinoa in a large glass bowl and mix well. Add lemon juice, salt, cumin, coriander, garlic and cinnamon. Mix well.
  4. Place some garbanzo flour on a plate. Take some of your mix and coat both sides, then shape into a nice cake.
  5. Heat a pan or skillet over medium heat. Coat the bottom of your skillet or pan with some olive oil and place cakes in. Cook about 10 minutes on each side until golden brown.
Recipe Notes

http://www.yumuniverse.com/2010/12/17/black-quinoa-sweet-potato-kale-cakes/


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