Ever since I discovered quinoa cakes I have been dreaming up different flavour combinations for them! A quinoa cake or fritter is pretty much what it sounds like, a mixture of quinoa with a binder such as an egg and breadcrumbs that is formed into cakes or patties and then fried until crispy. One of the great things about cakes like this is that in addition to the main ingredient you can add pretty much whatever you want for flavour! I am a big fan of the spicy and smoky chipotle, sweet potato and creamy black bean combo and I am more than a little surprised that it took me this long to throw them into some quinoa cakes!
This quinoa cake recipe is pretty simple and in addition to the sweet potato, black beans, quinoa and chipotle chili powder I added some cumin, garlic, green onions and cilantro for flavour and freshness. I decided to go with raw, grated sweet potatoes, though am sure that a recipe with mashed would work as well. One problem that I did have with the recipe was that with a full can of black beans it ended up making more than the 4 servings that I normally like to target, but extra leftover quinoa cakes are certainly a lot better than leftover black beans! In keeping with the eating healthier mantra I decided to bake the quinoa cakes rather than frying them and it worked out well! The baked quinoa cakes did not have as crispy of an outside but this insides were so light, moist and fluffy and good! I will definitely be baking quinoa fritters again tin the future!
While I was contemplating the recipe I remembered that cool and creamy avocado goes amazingly well with the chipotle, sweet potato and black bean combo and I immediately knew that me favourite creamy avocado sauce would be the perfect topping for the cakes! I served the chipotle sweet potato and black bean quinoa cakes with creamy avocado sauce on a bed of sauteed swiss chard and it made for a fabulous light, healthy and tasty meal! I do have one confession, I could not stop there and I just had to top everything off with...
...a fried egg! Pretty much everything tastes better when topped with an egg!
Of course it has to have a nice runny yolk!
Finally a bite! mmm... It's so good! Don'y you just love a messy, runny egg yolk meal like this?
Chipotle Sweet Potato and Black Bean Quinoa Cakes with Creamy Avocado Sauce
Healthy and tasty sweet potato, black bean and quinoa cakes with the smoky hint of chipotle chilies.
Servings: makes 6 servings
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
- 1 (15 ounce) can black beans, rinsed and drained
- 2 cups sweet potato, grated
- 1 cup cooked quinoa (1/2 cup uncooked)
- 1 tablespoon chipotle chill powder, or to taste
- 1 teaspoon cumin, toasted and ground
- salt and pepper to taste
- 2 cloves garlic, chopped
- 2 green onions, sliced
- 1 handful cilantro, chopped
- 2 eggs
- 1 cup bread crumbs
- creamy avocado sauce to taste (optional)
- Mash half of the beans in a large bowl, mix in the rest of the beans, sweet potato, quinoa, cumin, chill powder, salt, pepper, garlic, green onions, cilantro, egg and bread crumbs.
- Form the mixture into patties about 3/4 inch thick and place on a lightly oils baking sheet.
- Bake in a preheated 400F oven until lightly golden brown on both sides, about 8-12 minutes per side.
Tip: To help get the cakes to hold together grab a handful of the mixture and squeeze it a little as you pass it back and forth between hands until you feel the mixture holding better. When it is ready form it into a ball and squeeze it between the palms of your hands, to flatten it, until the sides start to break apart too much. Hold the patty in the palm of one hand and cup the side of it with with your other hand pushing any loose bits back in rotating as you go until the sides are nice and smooth and holding together. If the patty is still too thick, squeeze it together more and repeat.
Tip: These quinoa cakes could easily be used as patties for burgers!
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