Sweet Potato Quinoa Cakes and Red Cabbage Slaw

I’m excited to share this recipe with you since I am sure you will love it as much as I do!  White quinoa usually does not make it to the top of my list of preferred grains.  I don’t care for its lack of texture, non-descript flavor, or sweetness.   But this recipe is different!  It turns the grains usual negatives into positives.  First, the lack of texture (mushiness?) allows for little cakes to be shaped and maintain said shape during the browning without the addition of eggs.  Second, the browning step creates these little cakes that are crispy on the outside and delicious and moist on the inside.   If you are still on the fence about trying this recipe, all you needed, at its simplest, is quinoa, water and a little oil for browning.   Then, the possibilities for flavor combinations are endless, and even the kids are inspired by the blank canvas that these quinoa cakes provide.  One kid suggested adding apples and cinnamon next time (according to this child, there is nothing that cannot be enhanced by the addition of apples).   Served with a little maple butter?  Sounds good to me!   I can feel a future Cooking With Kids post coming….

Adding a little bit of vinegar to sweet potatoes while sautéing helps to preserve their structure and prevents them from turning mushy.  The cell walls of plants are made of cellulose held together by pectin and hemi-cellulose.  While cellulose remains unchanged when exposed to heat and moisture, both pectin and hemi-cellulose tend to become soluble causing cells to loose their structural integrity resulting in vegetables that soften and eventually become mushy.  The acid in the vinegar helps to keep the sweet potatoes firm by preventing pectin and hemi-cellulose from dissolving.  If you do not have the recommended apple cider vinegar on hand, any acid will do: citrus juice, or any other vinegar.

vegetables

a leek supreme vegetables

quinoa cakes

red cabbage slaw

red cabbage slaw

red cabbage slaw

Sweet Potato Quinoa Cakes and Red Cabbage Slaw

Sweet Potato Quinoa Cakes and Red Cabbage Slaw

Print Recipe
Sweet Potato Quinoa Cakes and Red Cabbage Slaw
As I have mentioned in a previous post, I have a new favorite cookbook and this recipe is inspired by the quinoa cakes found in there.
Sweet Potato Quinoa Cakes and Red Cabbage Slaw
Servings
people
Ingredients
Quinoa Cakes
  • 1 1/2 cups quinoa
  • 3 1/3 cups water
  • 1 small sweet potato grated
  • 1 yellow onion sliced very thinly
  • 1 tsp. apple cider vinegar
  • Oil for sautéing
  • Salt and pepper to taste
  • sour cream for serving
Red Cabbage Cole Slaw
  • 1 lb. cabbage shredded (this is about ½ of a medium size cabbage)
  • 2 carrots shredded
  • 1/2 cup parsley chopped
  • 1/4 cup apple cider vinegar
  • 1/4 cup olive oil
  • Salt and pepper to taste
Servings
people
Ingredients
Quinoa Cakes
  • 1 1/2 cups quinoa
  • 3 1/3 cups water
  • 1 small sweet potato grated
  • 1 yellow onion sliced very thinly
  • 1 tsp. apple cider vinegar
  • Oil for sautéing
  • Salt and pepper to taste
  • sour cream for serving
Red Cabbage Cole Slaw
  • 1 lb. cabbage shredded (this is about ½ of a medium size cabbage)
  • 2 carrots shredded
  • 1/2 cup parsley chopped
  • 1/4 cup apple cider vinegar
  • 1/4 cup olive oil
  • Salt and pepper to taste
Sweet Potato Quinoa Cakes and Red Cabbage Slaw
Instructions
Quinoa cakes
  1. Rinse the quinoa in several changes of water and then transfer the grains to a pot and add the cooking water. Add salt to taste. Bring the water to a boil then turn down the heat to low. Continue to cook for 25-30 minutes until the water has been absorbed and individual kernels of quinoa begin to burst. Transfer quinoa to a bowl and let cool for a few minutes.
  2. While the quinoa is cooking, preheat a dry cast iron skillet until it begins to smoke. Add some oil to the pan and immediately add the sweet potatoes and onions. Stir the mixture and drizzle the vinegar over the vegetables. Continue to cook for a few more minutes until vegetables are tender but not mushy. Salt to taste.
  3. Add the vegetables to the quinoa and combine. With your hands, form small patties and fry them in a couple of tablespoons of oil on medium heat until browned and crisp on each side. About 5-7 minutes per side.
Red Cabbage Cole Slaw
  1. Combine cabbage, carrots and parsley in a large bowl.
  2. Make the dressing by combining the vinegar and salt together, then adding the oil and stirring vigorously with a fork. Immediately pour dressing over vegetables and stir to combine well.
  3. This can be served immediately, but benefits from resting for 30 minutes. This salad can be stored in the refrigerator for several days.


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