By, Kat McD.
From my favorite new cookbook, Weightwatchers' "Love it, Cook it EAT it!"
These are Curry-Sweet Potato-Quinoa Cakes. Delish! Perfect for any bring along. They'll sustain artists through lively and sometimes lengthy, discussions about art. Here is the recipe
1 cup QUINOA (rinse thoroughly)
2 cups water or BROTH ( I use veggie broth to keep it vegan)
1 medium (1-lb) SWEET POTATO, peeled and cut into 1 inch chunks
1 tbls SHALLOT - chopped fine
1 tbls grated peeled fresh GINGER
1 table CURRY powder
1 1/4 tsp ground CUMIN
1/2 tsp SALT
2 Tsp OLIVE OIL ( I used much more even on a non stick pan)
1. Bring quinoa and broth to boil. Reduce heat to medium, cover, simmer 25-30 minutes. Transfer to large bowl
2. Place potato in small saucepan and add water to cover, bring to boil.
Reduce heat to simmer for about 12 minutes till tender. Drain/mash (you can also use a leftover baked sweet potato)
3. Transfer potato to bowl with quinoa. Add ginger, shallot, curry powder, cumin, and salt: stir until mixed well. Shape mixture into 4 (3/4 inch think ) patties ( or many smaller patties and adjust cook time)
4. Heat oil in large nonstick skillet over medium heat Add patties and cook until heated through and browned and crisped, about 5 minutes per side.
Below is the Lemon Tahini Sauce that is great with it.
I made my batch of cakes smaller and made many of them with the same amounts in this recipe. I did use more oil, but I like them well browned because they hold together better. These are 8 points on WW.
LEMON TAHINI
6 TBLs TAHINI
6 TBLs LEMON JUICE
1/4 cup warm VEGGIE BROTH
2 small GARLIC CLOVES minced
1/4 tsp GROUND CUMIN
1/2 tsp SALT
Pinch of CAYENNE
add water if too thick a little at a time.
Whisk Spread ENJOY!
This dish will keep your art group dishin' all day long.
From my favorite new cookbook, Weightwatchers' "Love it, Cook it EAT it!"
These are Curry-Sweet Potato-Quinoa Cakes. Delish! Perfect for any bring along. They'll sustain artists through lively and sometimes lengthy, discussions about art. Here is the recipe
1 cup QUINOA (rinse thoroughly)
2 cups water or BROTH ( I use veggie broth to keep it vegan)
1 medium (1-lb) SWEET POTATO, peeled and cut into 1 inch chunks
1 tbls SHALLOT - chopped fine
1 tbls grated peeled fresh GINGER
1 table CURRY powder
1 1/4 tsp ground CUMIN
1/2 tsp SALT
2 Tsp OLIVE OIL ( I used much more even on a non stick pan)
1. Bring quinoa and broth to boil. Reduce heat to medium, cover, simmer 25-30 minutes. Transfer to large bowl
2. Place potato in small saucepan and add water to cover, bring to boil.
Reduce heat to simmer for about 12 minutes till tender. Drain/mash (you can also use a leftover baked sweet potato)
3. Transfer potato to bowl with quinoa. Add ginger, shallot, curry powder, cumin, and salt: stir until mixed well. Shape mixture into 4 (3/4 inch think ) patties ( or many smaller patties and adjust cook time)
4. Heat oil in large nonstick skillet over medium heat Add patties and cook until heated through and browned and crisped, about 5 minutes per side.
Below is the Lemon Tahini Sauce that is great with it.
I made my batch of cakes smaller and made many of them with the same amounts in this recipe. I did use more oil, but I like them well browned because they hold together better. These are 8 points on WW.
LEMON TAHINI
6 TBLs TAHINI
6 TBLs LEMON JUICE
1/4 cup warm VEGGIE BROTH
2 small GARLIC CLOVES minced
1/4 tsp GROUND CUMIN
1/2 tsp SALT
Pinch of CAYENNE
add water if too thick a little at a time.
Whisk Spread ENJOY!
This dish will keep your art group dishin' all day long.
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