Curry-Spiced Sweet Potato–Quinoa Cakes

1 - 7
PersonalPoints™ per serving
Total Time
45 min
10 min
30 min
Make these unusual cakes even tastier by serving them topped with plain fat-free Greek yogurt or hummus.



2 cup(s)

Uncooked quinoa

1 cup(s), rinsed

Uncooked sweet potato(es)

1 pound(s), peeled and cut into 1-inch chunks

Ginger root

1 Tbsp, grated peeled fresh

Uncooked shallot(s)

1 Tbsp, finely chopped

Curry powder

1 Tbsp

Ground cumin

1¼ tsp

Table salt

¾ tsp

Olive oil

2 tsp


  1. Combine water and quinoa in medium saucepan; bring to boil. Reduce heat and cook, covered, until liquid is absorbed and quinoa is tender, about 15 minutes. Transfer to large bowl.
  2. Meanwhile, combine potatoes with enough salted water to cover in small saucepan; bring to boil. Reduce heat and simmer, covered, until fork-tender, about 12 minutes; drain. Return potatoes to saucepan and coarsely mash with fork.
  3. Add potatoes, ginger, shallot, curry powder, cumin, and salt to quinoa; stir until mixed well. Shape mixture into 4 (3/4-inch-thick) patties.
  4. Heat oil in large nonstick skillet over medium heat. Add patties and cook until browned and heated through, about 5 minutes per side.
  5. Per serving: 1 quinoa cake