Sweet Potato Quinoa Patties
Yum! These crispy brown Sweet Potato Quinoa Patties make a perfect side dish. Enjoy with a generous sprinkling of fresh thyme leaves and a few finishing salt! Save any leftovers in the fridge to make later.
Ingredients
- 2 cups baked sweet potato, skins removed & mashed (around 2 medium sweet potatoes)
- 2 cups cooked quinoa
- Medium yellow onion, diced
- 3 cloves garlic, crushed
- 1 tablespoon fresh thyme, finely chopped (more to garnish)
- 1 tablespoon extra virgin olive oil
- Sea salt
- Fresh cracked pepper
- Earth balance vegan butter or coconut oil for cooking
Details
Preparation
Prepare quinoa according to package instructions (I cook 1 heaping cup with a scant 2 cups of water in my rice cooker).
Preheat oven to 400 degrees, pierce sweet potatoes with fork and bake for 45 minutes or until soft. Remove skins, mash with a fork to remove all chunks and place in large mixing bowl.
In a sauté pan combine onions, olive oil, a hearty pinch of sea salt and cook over medium-low heat until onions are translucent. Add garlic and cook a further minute, stirring continuously to stop the garlic from burning. Add thyme at the very end and blend well.
Add onions, quinoa, 1/4 teaspoon sea salt (more to taste), a little bit of fresh cracked pepper to large mixing bowl with sweet potatoes and stir until well combined.
Form mixture into golf ball size ball, flatten into a patty, and cook in earth balance vegan butter on a non stick pan for about 2 minutes on all sides (you want them to brown up and crisp!). Repeat to make as many as you’d like. Enjoy with a generous sprinkling of fresh thyme leaves and a few finishing salt! Save any leftovers in the fridge to make later.