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Quinoa and Sweet Potato Cakes

Serves 4
Time 1 hr
These flavorful cakes make a tasty appetizer or side dish when paired with jarred mango chutney. Try pairing them with vegetable soup or salad for a hearty meal.
Ingredients
  • 1/2 cup quinoa
  • 1/2 cup sprouted green lentils
  • 1/2 red bell pepper, finely chopped
  • 1 tablespoon finely grated fresh ginger
  • 2 tablespoons chopped cilantro (optional)
  • 1 tablespoon garam masala
  • 3/4 teaspoon kosher salt
  • 1/4 teaspoon ground black pepper
  • 1 cup mashed cooked sweet potato
  • 2 tablespoons plain yogurt
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Method

Preheat oven to 350°F.

Cook quinoa and lentils separately according to package instructions. Drain lentils well.

In a medium bowl, mix together quinoa, lentils, sweet potato, yogurt, bell pepper, ginger, cilantro (if using), garam masala, salt and pepper.

Form the mixture into 12 2-inch patties and arrange on a parchment-paper-lined baking sheet. Bake 10 minutes.

Flip and continue to bake 10 to 12 minutes more, or until edges are dry and patties are heated through.

Note: We've provided special diet and nutritional information for educational purposes. But remember - we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information.
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  • 1/2 cup quinoa
  • 1/2 cup sprouted green lentils
  • 1/2 red bell pepper, finely chopped
  • 1 tablespoon finely grated fresh ginger
  • 2 tablespoons chopped cilantro (optional)
  • 1 tablespoon garam masala
  • 3/4 teaspoon kosher salt
  • 1/4 teaspoon ground black pepper
  • 1 cup mashed cooked sweet potato
  • 2 tablespoons plain yogurt
Shop with Prime

Exclusively for Prime members in select ZIP codes.