Brussel, quinoa and sweet potato cakes

Name: Brussel, quinoa and sweet potato cakes
Prep time: 1 h
Total time: 1 h
Yield: Serves 4
Ingredients: 250 g/9 oz Brussel sprouts, finely sliced; 1 large onion, finely sliced; olive oil; 750 g/1 lb 10 oz sweet potato, peeled and chopped into chunks; 1½ tbsp chia seeds; 1 tbsp wholegrain mustard; finely grated zest of 1 lemon; 2 cloves garlic, crushed; 750 g/1 lb 10 oz sweet potato, peeled and chopped into chunks; 500 ml/17 fl oz/2 cups of water or vegetable stock; 500 ml/17 fl oz/2 cups of water or vegetable stock; 200 g/7 oz/1 cup quinoa (I like to use a mix of red and white); flaked sea salt and freshly ground black pepper; flaked sea salt and freshly ground black pepper

Preparation info

Difficulty
Easy
Ready in
1 hr

Appears in

The Flexible Vegetarian

By Jo Pratt

Published 2017

About

These potato cakes are a modern take on bubble ’n’ squeak. They are super quick to make if you have leftover sweet potato mash or cooked quinoa in the fridge. They’re great served with a simple chopped tomato and onion salad, or some grilled tomato halves. You could also pop a fried or poached egg on top for added protein.

Ingredients

200 g/7 oz/1 cup quinoa (I like to use a mix of red and white)
500

Vegetarian
Gluten-free
Leftovers

Method

To cook the quinoa, heat a medium saucepan over a high heat. Add the quinoa and toast in the pan for about 30 seconds. Shake the pan to avoid it catching. Pour in the water or stock and allow to boil for 1 minute. Reduce the heat to low. Cover with a lid and leave to cook for 10 minutes. After this time, turn off the heat and leave for 5 minutes before taking off the lid and running a fork thro