Last week, I had a fridge full of leftovers from prep for the kickoff of The 24 Carrot Supper Club Dinner. There were enough sweet potatoes in there to sink a ship, but I had eaten enough of them as ravioli to borderline be sick of them, so it was time to summon whatever creativity I had left in me after the whirlwind week. I needed dinner. Time to make it happen. There were some bunches of kale in the crisper and I had some black quinoa stocked in my pantry. With a few seasonings added to the mix, I came up with these crispy on the outside, moist on the inside, gluten-free, vegan cakes. I loved them so much that I am actually prepping another batch that I will make as soon as this post is written.
Makes: approx. 8-10 cakes
Preparation Time: 30mins assembly and cooking, 30-40 mins roasting potatoes
Skillet or large pan
Glass casserole dish
Food Processor (optional, you can use elbow grease instead)
2 cups organic black quinoa, soaked for at least 4 hours
1 1/2 cups pure water
2 cups organic sweet potato
6-7 large organic kale leaves, de-stemmed
2 tbsp fresh, organic lemon juice
1 1/2 tsp pink Himalayan or Celtic sea salt
1 tsp ground cumin
1 tsp ground coriander
2 cloves organic garlic, minced
1/4 tsp ground cinnamon
Piece of kombu (optional: great for quality salt, trace minerals, electrolytes, etc.)
About 1 cup garbanzo flour (garbanzo/fava bean flour works well too)
Cold-pressed virgin coconut oil for skillet/pan
Let’s Get Started:
Wash, peel and roast your sweet potatoes in an oven at 350°F for 30-40 minutes or until very tender.
Once you put the potatoes in the oven, bring water and soaked quinoa to a boil. If you have some, put a piece of kombu in the pot (during the entire cooking process). Cover, reduce heat and simmer for 10-20 minutes (soaked quinoa takes less time to cook than unsoaked) until all water is absorbed. Try to only peek once around the 10 minute mark since the steam is an important part of cooking and you want to keep the temp as consistent as possible. This is why I like a glass lid—so you can see what’s cookin’.
Once quinoa has absorbed all the water, turn off heat and let it sit, covered, for 2-5 minutes. Then fluff with a fork. You can toss or eat the kombu—it’s up to you.
Wash and chop your de-stemmed kale. Either in a food processor, or with good old fashioned elbow grease, mash your potatoes. Remove the skins if you like—I do for this recipe.
Place sweet potatoes, kale and quinoa in a large glass bowl and mix well. Add lemon juice, salt, cumin, coriander, garlic and cinnamon. Mix well.
Place some garbanzo flour on a plate.
Take some of your mix and coat both sides, then shape into a nice cake.
Heat a pan or skillet over medium heat. Coat the bottom of your skillet or pan with some coconut oil and place cakes in. Cook about 10 minutes on each side until golden brown.
You can store leftovers in an airtight glass container in the fridge and eat them cold, or reheat in the oven.
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TIPS + SUBSTITUTIONS:
1. Make tiny cakes for bite-sized appetizers for your next holiday party.
2. Try using orange juice instead of lemon.
3. Add some toasted pecans.
4. Top with fresh, chopped cilantro or add it to the mix.
5. Use gold or red quinoa.
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