Spinach-Sweet Potato Quinoa Cakes

I was trying to think of an April Fools joke to play here but everything felt either mean or just dumb. But, I did just dress the hoard of stuffed animals that live on Dylan’s bed in underpants, swimming goggles, and fake noses. I can’t wait for him to find the surprise after school. Ah, 4-year old boy humor at its finest.

Today I’m sharing a simple but special quinoa cake recipe. I love the use of tahini in the mix here – it is a perfect sticky binder and adds a nutty rich flavor. I think I’ll start throwing a couple of tablespoons of tahini into veggie burger, patty, and fritter mixes from now on.

I hope you all have a wonderful Easter weekend. Our eggs are dyed and baskets ready.

Spinach-Sweet Potato Quinoa Cakes
from The Family Cooks

makes about 15

1 cup quinoa

2 eggs

1/4 flour of your choice

3 tablespoons tahini, almond butter, or peanut butter

1 tablespoon red or white vinegar

1 package (10-ounces) frozen spinach or kale, thawed and squeezed dry

1 cup finely grated sweet potato

1/4 cup finely diced onion

2 garlic cloves

1 teaspoon salt

A pinch of freshly ground black pepper or cayenne pepper

Olive oil, for the baking sheet

1. Start the quinoa cooking immediately so it can cook white you are prepping the other ingredients. Combine the quinoa and 3 cups water in a pot and boil it until it is soft, about 20 minutes. Drain well.

2. Transfer the quinoa to your favorite mixing bowl. Add the eggs, flour, tahini, vinegar, spinach, sweet potato, onion, garlic, salt, and pepper. Stir, knead, and smoosh all the ingredients together until they are one tight-knit family. Cover and refrigerate for 30 minutes if you have time.

3. Preheat the oven to 400 F with the rack in the middle. Oil a baking sheet.

4. To shape the cakes, first wet your hands. For each patty, scoop up 3 to 4 tablespoons of the mixture with your hands and form a 1/2-inch-thick patty, firmly patting it so it stays together (loosie-goosies will fall apart). Arrange the patties on the baking sheet.

5. Bake until the cakes are lightly browned and crisp, flipping them over once halfway through the baking time, about 25 minutes. Serve warm with a dipping sauce.