vegan sweet potato cakes
!ReplyCancel, Hi Liz! Have a great week, all! Have you settled back into the Fall routine yet? Might be best to wait until you have some quinoa at the ready! Place the rinsed quinoa in a small saucepan along with 1 cup of filtered water and a pinch of salt. In recipes with cooked grains, etc., it would be great to know measurements after cooking – super for those who batch- or pre-cook quinoa. Preheat the oven to 375°F. Some other great sweet potato recipes on the site: the best baked sweet potato fries, sweet potato granola with pecans, and a ginger sweet potato stew with coconut milk. As the UK doesn’t have things like Old Bay I had to make it from a recipe. Perfect for a warm autumn day. These cakes should be crisp on the outside and soft/moist on the inside. !ReplyCancel, These patties were not only delicious but they came out of the oven perfectly crispy and beautifully shaped. Mine turned out beautifully – just like the pictures. They are my go to for holding my cakes together! -LReplyCancel, Hi, What can I use in place of the nutritional yeast?ReplyCancel, The picture and recipe are deceptive. Since we use 1/2 cup dry quinoa here, you will need 1 1/2 cups cooked quinoa. I used a mix of lacinato kale and red cabbage for my slaw because I have an abundance of both in my garden. Their website: https://www.oliverandrust.com/ Place each patty on the oiled parchment, giving each some space. Cover the pot and place it over medium-high heat. Laura, I’ve been reading your blog for years but only now manage to write… Thank you for this recipe and clear instructions!ReplyCancel, Wow, these look fantastic! I love your cookbook and no one has more beautiful or enticing photosReplyCancel, How much cooked quinoa is this? Whatever it is, I’m feeling it and the idea of spending extensive hours cooking is just slightly less appealing.Enter the meal prep. -LReplyCancel. When I’m in the flow of this practice, I always bake whole sweet potatoes. Their ideal landing place though? I made them yesterday, and they were delicious and crispy! Everything was absolutely delish! If you’re not into the slaw, I think a peppery arugula-based salad would be great with the natural sweetness of these cakes! NicoleReplyCancel, Hi Nicole, For some reason I can never follow recipes exactly, always adding a little, leaving out a little. These sweet potato cakes with quinoa, hemp, herbs, and tons of spices–including my fave blend ever Old Bay.Compared to other recipes of mine, this one is pretty minimal on the chopping front, which is a nice break! I’m making a crostata with them for dinner tonight!ReplyCancel, Wondering if I could double this and freeze some? Top each heap of slaw with a warm sweet potato cake. And thank you so much for your delicious recipes and nice pictures. And they looked very much like Laura’s photos – well … perhaps not quite as uniform, and my plates aren’t as pretty, but they browned up nicely!! Thanks for the fantastic recipe! Once the sweet potato cakes are browned on the outside and firm, remove them from the oven and let them sit for 5 minutes. I prick a few holes in my sweet potatoes with a fork, wrap them in aluminum foil, and bake them in a 400 oven for about 40-45 minutes, or until they feel soft. Then, lower to a simmer, remove the lid, and cook until almost all of the water is absorbed, about 15 minutes. Using a burger press or your hands, form sweet potato cakes and place on a baking sheet lined with parchment paper or a silicone baking mat. (Lasts 30 days), Roasted Sweet Potato and Quinoa Salad with Creamy Lemon Pepper Dressing, Roasted Broccolini and Sweet Potato Tostados, Baked Sweet Potato Vietnamese Loaded French Fries, Peel and cut sweet potatoes in similar sizes, Line a baking pan with parchment paper or a, Place potatoes in a single layer on the baking sheet, Bake for 30 minutes and allow to cool completely after removing from the oven, 3 sweet potatoes, peeled and cut into equal sized pieces (or approx. For this recipe, I’d recommend the cooked and cooled flesh of roughly 1 medium sweet potato. And no. There is ZERO way in the universe the patties are that crispy all around in an oven. Thanks so much, that’s dinner sorted for tomorrow!ReplyCancel. Divide the lemony slaw evenly among 4 plates. I don’t think the lentils would be “sticky” enough to be honest. Just be extra careful when you’re flipping them over :) If you personally need nutrition values for your meals, there are lots of free nutrition calculators online/in mobile app form that are very easy to use! ;) Season the greens with salt and pepper and toss to coat. Thanks Laura!ReplyCancel, Just made these for lunch & they’re absolutely delicious! !ReplyCancel, I’m just curious about why the water for the sauce needs to be ice cold.ReplyCancel, I too struggled to get these crispy in the oven, so I just threw them in the air fryer and had great success! Delicious.ReplyCancel, Made these today- left out cornhusk and Old Bay because I didn’t have on hand. Can I ask where your plate is from – it’s beautiful!ReplyCancel, So glad you enjoyed them! I’ve found that a beautiful firm pointy white cabbage with peas and chopped spring onions in the tahini dressing is a revelation and that is now made at least twice a week. We’re not really there yet, but I did manage to stock our fridge up with a bit of meal component prep this week (and these sweet potato cakes). I would prefer you admit to the truth than pretend this outcome can be achieved without a lot of oil. Required fields are marked *, Stealing the slaw recipe to have tonight with my dinner and saving the sweet potato cake for another time!ReplyCancel, I only have lentils on hand, do you think it would go okay with that sub?ReplyCancel, In place of the quinoa? -L, Sure would be nice if this site published the nutritional value of the recipes.ReplyCancel, Hi Linda, Food is about joy and creativity for me, and I love to reflect that same energy here! Maybe just cook them all, and cool These cakes look exactly like what I am dreaming of tonight:-) Thank you!! Suggesting that I need to “admit to the truth” and that my photos are fake is a bit dramatic though. on a tray, freeze then bag? ReplyCancel. I didnt do anything wrong. Thank you so much for this kind comment! -LReplyCancel, Yum yum yum!!! I’m sorry that your experience with this recipe was so deeply upsetting. Naturally vegan and gluten-free, these cakes have quinoa and hemp for extra protein. Remove the quinoa from the heat and let it cool. You could also use shaved fennel, shaved carrots, broccoli stems, all kinds of things! Serve with Asian coleslaw, salad, rice, or vegetable of choice. and reheat at 350? At least on recipes that dont misrepresent themselves. Enjoy! Sweet potato cakes with lemony slaw is a delicious light dinner. But my last attempt was so good… I shaped them more like croquettes (no psyllium husk) and i also added dried chilli. LOVE your cookbook and your blog! I bake whole sweet potatoes as part of my meal prep every week. These look so good. Bake the sweet potato cakes for 35 minutes, carefully flipping them over at the halfway point. I usually reheat them and stuff them, smush them up in dahl, or even blend them into smoothies. Bring the quinoa to a boil. I have everything at home to make them. I made this yesterday for dinner and loved it! No old bay in the UK but didn’t seem to matter to the taste. They were still delicious! Then, add the ice water and whisk until smooth. sea salt and ground black pepper, to taste, avocado oil spray (or other oil spray of choice). -LReplyCancel, These look great. I haven’t frozen these, but if I was going to, I’d go with the exact strategy that you described :) I keep waking up at 4:30 and I find myself leaving random stuff in weird places all over the house. -LReplyCancel, Hi Laura, your sweet potatoes look like it is cook in the oven. One question though: what other salad would you suggest to go well with the sweeet potato cakes? Using a large bowl, add sweet potato/four mixture and add onion and red bell pepper mixture. It’s like the last little taste of summer before the seasons change. That’s either a fake picture or deep fried. :)- Kathy, No, I don't want free recipes in my inbox. Serve with Asian coleslaw, salad, rice, or vegetable of choice.
12th November 2018