Indian-Spiced Quinoa Cakes With Tomatoes Recipe

Name: Indian-Spiced Quinoa Cakes With Tomatoes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 lb sweet potato, peeled and cut into 1 1/2-inch cubes; 1 cup white quinoa; 6 tbsp olive oil; 1 medium onion, finely chopped; 2 cloves garlic, crushed; 1 piece (1 1/2 inches) fresh ginger, grated; 1 None fresh long red chili pepper, finely chopped; 1 1/2 tbsp Indian curry powder; 1/4 cup chopped fresh cilantro; 1 None egg; 1/4 cup whole wheat flour; 1 lb plum tomatoes, cut into wedges; 1 tbsp yellow mustard seeds; 2 tbsp fresh curry leaves; 3/4 cup Greek-style yoghurt; 2 cups baby Asian salad leaves

Servings: persons

1 lb sweet potato, peeled and cut into 1 1/2-inch cubes
1 cup white quinoa
6 tbsp olive oil
1 medium onion, finely chopped
2 cloves garlic, crushed
1 piece (1 1/2 inches) fresh ginger, grated
1 None fresh long red chili pepper, finely chopped
1 1/2 tbsp Indian curry powder
1/4 cup chopped fresh cilantro
1 None egg
1/4 cup whole wheat flour
1 lb plum tomatoes, cut into wedges
1 tbsp yellow mustard seeds
2 tbsp fresh curry leaves
3/4 cup Greek-style yoghurt
2 cups baby Asian salad leaves

1
Cook sweet potato in a medium saucepan of boiling water for 5 mins or until tender. Drain well. Mash sweet potato; measure 1 cup. Cool.
2
Bring 2 cups water to a boil in a small saucepan. Stir in quinoa. Reduce heat to low; cover and simmer for 15 mins or until tender. Drain well. Cool.
3
Heat 1 tbsp of the oil in a medium skillet on medium heat. Cook onion, stirring, for 8 mins or until soft. Add garlic, ginger, chili pepper and curry powder; cook, stirring, on low heat for 3 mins or until soft and fragrant.
4
Combine mashed sweet potato, quinoa, onion mixture, cilantro, egg and flour in a large bowl. Season. Form level 1/2 cups of mixture into eight 3-inch patties. Place on a parchment paper-lined tray. Cover; refrigerate for 30 mins or until chilled.
5
Heat 2 tbsp of the oil in a large skillet on medium heat. Cook 1/2 the patties for 3 mins each side or until golden and heated through. Drain on paper towels. Repeat with 2 tbsp of the remaining oil and patties.
6
Heat remaining 1 tbsp oil in same skillet on medium heat. Cook tomatoes, mustard seeds and curry leaves, stirring occasionally, for 5 mins or until tomato is softened. Season to taste.
7
Serve quinoa cakes with tomatoes, yogurt and salad leaves.

422

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 1 lb sweet potato, peeled and cut into 1 1/2-inch cubes, 1 cup white quinoa, 6 tbsp olive oil, 1 medium onion, finely chopped, and more.

Yes, Indian-Spiced Quinoa Cakes With Tomatoes falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Indian-Spiced Quinoa Cakes With Tomatoes

How did you like this recipe?

Frequently Asked Questions