Quinoa and Sweet Potato Patties are a delicious and nutritious option for those seeking a healthy and satisfying meal. Combining the nutty flavor of quinoa with the natural sweetness of sweet potatoes, these patties are packed with vegetables and aromatic spices. They’re perfect as a main dish, side, or even a burger alternative. The crispy exterior and tender interior make them a delightful treat for any time of the day.
Ingredients:
- 1/2 cup (90g, 3oz) uncooked quinoa
- 1 cup (8 fl oz) water
- 1 large sweet potato, peeled and grated
- 1/2 small head broccoli, finely chopped
- 3 spring onions, thinly sliced
- 30g (1oz) fresh coriander, chopped
- 2 tsp paprika
- 1/2 tsp garlic powder
- 1/2 tsp chili flakes
- Black pepper and salt, to taste
- 2-3 heaped tbsp flour (preferably chickpea flour/gram flour)
- Olive oil, for frying
Directions:
Cook Quinoa:
- Rinse the quinoa under cold water. In a saucepan, bring the cup of water to a boil.
- Add the quinoa, reduce heat to low, cover, and simmer for about 15 minutes, or until all water is absorbed.
- Remove from heat and let it sit covered for 5 minutes.
Prepare Vegetables:
- While the quinoa is cooking, prepare your vegetables.
- Ensure the sweet potato is grated, the broccoli is finely chopped, and the spring onions and coriander are sliced and chopped, respectively.
Mix Ingredients:
- In a large bowl, combine the cooked quinoa, grated sweet potato, chopped broccoli, sliced spring onions, and chopped coriander.
- Add paprika, garlic powder, chili flakes, salt, and black pepper. Mix thoroughly to distribute the spices evenly.
Form Patties:
- Stir in the chickpea flour to the vegetable and quinoa mixture until the mixture can hold together when shaped.
- Form the mixture into patties.
Cook Patties:
- Heat olive oil in a skillet over medium heat.
- Place the patties in the skillet, and cook each side for about 4-5 minutes or until they are golden brown and crispy.
Serving Suggestions:
Serve these flavorful patties on their own with a dipping sauce like a vegan yogurt dip or alongside a fresh salad. They also make great fillers for burgers.
Cooking Tips:
- Make sure to squeeze out any excess moisture from the grated sweet potato to help the patties hold together better.
- If the mixture is too wet, add a little more flour until it reaches a consistency that can be shaped into patties.
Nutritional Benefits:
Quinoa is a complete protein, providing all nine essential amino acids. Sweet potatoes are rich in fiber, vitamins, and antioxidants. This dish is both nutritious and satisfying.
Dietary Information:
- Contains: Gluten (if not using chickpea flour), possibly nuts (depending on dipping sauce)
- Suitable for: Vegetarians, vegans (ensure the dipping sauce is vegan)
Storage:
Leftover patties can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet or oven until warmed through.
Why You’ll Love This Recipe:
These Quinoa and Sweet Potato Patties offer a fantastic blend of textures and flavors, with a slight kick from the chili flakes and a smoky undertone from the paprika. They’re perfect for an enjoyable cooking experience with a delightful ASMR aspect, as the sizzling sounds of frying can be quite soothing.
Conclusion:
Enjoy your healthy and hearty meal! These patties are not only delicious but also packed with nutrients, making them a perfect addition to your meal rotation. Bon appétit!