Sweet potato cakes with Quinoa and Greek yogurt
  • Egg-free

    Does not contain eggs, but where a recipe does contain eggs, they can often be replaced by an egg substitute.

  • Fish-free

    The recipe does not contain fish.

  • Nut-free

    This refers to actual nuts. It may be confusing, but peanuts are not included in this group!

  • Peanut-free

    Peanuts are in fact legumes that grow under the ground.

  • Shellfish and crustacean-free

    The recipe does not contain any shellfish or crustaceans.

Sweet potato cakes with Quinoa and Greek yogurt

Serves 4; 30 minutes

Potato cakes

250 g Paul's Quinoa Seeds
500 g sweet potatoes
2 tsp soy sauce
100 g flour
1 tsp salt
½ tsp granulated sugar
3 tbsp finely chopped spring onion
½ tsp finely chopped red chili pepper, or more to taste
  Plenty of butter for frying

Yogurt sauce

50 g Greek yogurt
50 g sour cream
3 tbsp olive oil
1 tbsp lemon juice
1 tbsp finely chopped coriander
  Salt and black pepper

Equipment

-

Instructions

  • Bake the sweet potatoes for 60 minutes in a pre-heated oven at 200 degrees C.
  • Boil the Quinoa seeds according to the instructions on the back of the packaging.
  • Leave the potatoes to cool once baked. Peel them and cut into large chunks.  
  • In the meantime, beat all the ingredients for the sauce together and put aside.
  • Put the potatoes in a mixing bowl and add the other ingredients, apart from the butter.
  • Mix everything together thoroughly, preferably by hand. Do not mix for too long, because it needs to be a consistent mixture. If the mixture is too wet, add a little flour.
  • Melt a little butter in a non-stick frying pan. Put spoonfuls of potato mixture into the pan, one for each potato cake, and press lightly with the back of the spoon to form a potato cake measuring about 5 cm across and 1 cm thick.
  • Fry the potato cakes over a medium heat giving each side about 6 minutes until they are brown and crispy on the outside.
  • Place the potato cakes between two sheets of kitchen roll to absorb the excess fat.
  • Serve hot accompanied by the sauce.

Tip:

  • Spread the potato mixture out flat and roll until it is 1-2 cm thick. Cut out neat round potato cakes using a biscuit cutter or the rim of a large glass. That will make the potato cakes look more presentable! 

Nutritional value per person

  • 268 Kcal
  • 40 g Carbohydrates
  •   7 g Protein
  •   8 g Fat
  •   4 g Dietary fibre
Paul's Quinoa Seeds Paul's Quinoa Seeds
For this recipe, use the Paul's Quinoa Seeds from Paul's Quinoa.