Curry-Spiced Sweet Potato–Quinoa Cakes
5
Points®
Total time: 45 min • Prep: 10 min • Cook: 30 min • Serves: 4 • Difficulty: Easy
Make these unusual cakes even tastier by serving them topped with plain fat-free Greek yogurt or hummus.
Ingredients
Water
2 cup(s)
Uncooked quinoa
1 cup(s), rinsed
Uncooked sweet potato
1 pound(s), peeled and cut into 1-inch chunks
Fresh ginger
1 Tbsp, grated peeled fresh
Shallot
1 Tbsp, chopped, finely chopped
Curry powder
1 Tbsp
Ground cumin
1¼ tsp
Table salt
¾ tsp
Olive oil
2 tsp
Instructions
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
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