- 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
- Preheat your oven to 200C (392F).
- Cut the sweet potato lengthwise and drizzle with a little bit of coconut or olive oil on both sides.*
- Lay it cut-side down on a baking tray lined with parchment paper and roast for 40 minutes or until soft.
- While that's roasting, cook the quinoa according to package instructions and sautee the onion and garlic.
- 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.
- When the sweet potato is cool enough to handle, scoop it into a big bowl and mash with a fork.
- Add the quinoa, onion, and garlic, and all the spices and mix well to combine.
- Add the buckwheat flour and mix well until well incorporated.
- Fold in the crumbled feta if using.
- Heat a pan over medium-high heat with 1/4-1/2 tsp coconut oil.
- 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).
- 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.
- Keep warm in the oven and serve with a salad or in a bun as a burger.
- Can be stored in the fridge for 2-3 days.
*I literally just melted about 1/2 tsp in the palm of my hand and rubbed the sweet potato with it.