Quinoa and Sweet Potato Cakes {SRC}

Today is the Reveal Day for The Secret Recipe Club which also means I've discovered another great recipe!  This month I was assigned Hapatite written by Nicole.  The name of Nicole's blog is a combination of the words hapa and appetite.  Hapa is slang for a person of mixed racial heritage, including roots in Asian/Pacific Island ancestry.  Nicole lives in DC and is ethnically Chinese, Cherokee, German and American but culturally Hawai'ian.  This is reflected in the diversity of recipes on her blog.  Not only does she have recipes, but she shares reviews of restaurants and tea!

One of my favourite ways to have quinoa is a patty/cake form.  When I came across these Quinoa and Sweet Potato Cakes on Nicole's blog, I knew it was the recipe I wanted to try.  They are very easy and quick to put together.  They came out fantastic!  It was close to dinner time and Bilal kept asking for a snack.  I suggested that he have his dinner early and he tried a bit of the Quinoa and Sweet Potato Cake.  He loved them and that was his dinner!  I've made these a couple times already and plan to make them again soon!  My next recipe to try is her recipe for Vanilla Bean Marshmallows!  Please hop over to Nicole's blog to get some more great recipes!

Quinoa and Sweet Potato Cakes
Adapted from Canelle et Vanille via Hapatite

Makes approximately 10 cakes

1/2 cup quinoa, rinsed
3/4 tsp salt, divided
2 tbsp canola oil, additional for frying
1 onion, diced
2 cloves of garlic, minced
1 cup grated sweet potatoes
1/4 tsp ground coriander
1/4 tsp freshly ground black pepper
2 eggs
1/3 cup panko breadcrumbs
1/3 cup Parmesan
2 tbsp minced fresh coriander

Soak quinoa in water for 15 minutes.  Drain and rinse well.  Bring 1 cup water to boil.  Add quinoa and 1/4 tsp salt.  Stir, reduce heat to medium-low and cover for 20 minutes or until quinoa has absorbed all the water.  Fluff with a fork and allow to cool.

Heat a non stick skillet over medium heat.  Add 2 tbsp canola oil.  Add the onion and garlic.  Cook for 3 minutes.  Add the sweet potato, 1/2 tsp salt, ground coriander and black pepper.  Cook for 3 minutes and allow to cool slightly.

In a bowl, whisk eggs.  Add the panko, Parmesan and coriander.  Whisk together.  Add the quinoa and sweet potato mixture.  Mix together.

Note: Cakes are easier to shape when the mixture is cold.

Heat a non stick skillet on medium-high heat and coat the bottom with oil.  Using a 1/4 cup measure, make round patties.  Add to skillet.  Cook for about 3 minutes or until golden brown.  Flip and cook till other side is golden brown.  Drain on paper towels.  Garnish with green onions and enjoy!

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