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Sweet Potato Quinoa Patties with mixed salad and tahini dressing. This recipe is vegan, gluten-free, and totally amazing! You'll love it. | thehealthfulideas.com

Sweet Potato Quinoa Patties

  • Author: The Healthful Ideas
  • Prep Time: 10 mins
  • Cook Time: 60 mins
  • Total Time: 1 hour 10 mins
  • Yield: 16 patties 1x
  • Category: Main Dish

Ingredients

Scale
  • 1 sweet potato (1 1/4 cup when cooked and mashed)
  • 1 cup dry quinoa, (you need 2 cups cooked)
  • 1 tsp coconut oil
  • 1 red onion, finely chopped
  • 4 cloves garlic, minced
  • 1/2 tsp smoked paprika
  • 1 tsp dried oregano
  • 1 tsp dried thyme
  • 1 tsp dried parsley
  • 2 tsp dried majoram
  • 1/2 tsp sea salt
  • freshly cracked black pepper to taste
  • 1/8 tsp chipotle powder (optional)
  • 1/4 cup crumbled feta (optional)
  • 1/2 cup buckwheat flour
  • coconut oil (for cooking)
  • to serve: mixed salad (kale, lettuce, tomatoes, cucumber, radishes, carrot, quinoa), hummus, roasted veggies, etc. or serve in a bun as a burger

Instructions

  1. Preheat your oven to 200C (392F).
  2. Cut the sweet potato lengthwise and drizzle with a little bit of coconut or olive oil on both sides.*
  3. Lay it cut-side down on a baking tray lined with parchment paper and roast for 40 minutes or until soft.
  4. While that's roasting, cook the quinoa according to package instructions and sautee the onion and garlic.
  5. In a small saucepan, add 1 tsp coconut oil and heat up over medium-high heat. Add the onion and cook for 6-7 minutes until some pieces start to brown. Add the minced garlic and cook for 1 more minute until fragrant. Set aside.
  6. When the sweet potato is cool enough to handle, scoop it into a big bowl and mash with a fork.
  7. Add the quinoa, onion, and garlic, and all the spices and mix well to combine.
  8. Add the buckwheat flour and mix well until well incorporated.
  9. Fold in the crumbled feta if using.
  10. Heat a pan over medium-high heat with 1/4-1/2 tsp coconut oil.
  11. Wet your hands (the dough is really sticky) and form small patties (about 1-2 tbsp at a time, smaller for a salad, bigger for a burger).
  12. Cook each patty for 4-5 on each side until golden. Add more coconut oil if needed. The pan gets hotter with time so lower the heat if needed.
  13. Keep warm in the oven and serve with a salad or in a bun as a burger.
  14. Can be stored in the fridge for 2-3 days.

Notes

*I literally just melted about 1/2 tsp in the palm of my hand and rubbed the sweet potato with it.

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