Quinoa Sweet Potato Patties
The other day I was strolling through the aisles of Whole Foods when some quinoa and sweet potato patties in the prepared food case caught my eye. I took a glance, read the ingredients, scoffed at the $7.99/lb price, and went along on my way. But those patties stayed in the food corner of my brain (which takes up a very large portion of my brain) and I knew they’d be perfect to make during Passover. There’s some debate whether quinoa, which is technically a seed, is Kosher for Passover, but in our book, it is. As I write this, we’re only on night four of Passover and already I’ve cooked two large batches of quinoa in our rice cooker to have on hand. Funk snacks on it late night, and I enjoy it for breakfast with blueberries, honey, and a dash of cinnamon. But tonight they turned into something even more delicious:
- 2 large sweet potatoes, diced
- 2 1/2 cups cooked quinoa
- 3/4 cup dried cranberries
- 1 tsp salt
- 1 tsp dried sage
- canola oil
Yep…that’s it. Insanely simple ingredients. Here we go:
I already had the cooked quinoa, but if you’re starting off with dry, boil it up according to package directions, let it cool a bit, and then scoop out the amount you need.
To get the potatoes ready for mashing, I boiled the diced pieces for about 7 minutes until they were soft. I kept the skin on, since I know that’s where most of the nutrients hide. Once they were soft, I drained the potatoes and put them in a bowl where they went from this:
Next I mixed in my cooked quinoa, the sage, and a teaspoon of salt, and mashed it all together until well combined. Then I poured in my dried cranberries and mixed it all together. The dried cranberries I used were extra special. I found orange flavored dried cranberries at Trader Joes and they had a perfect citrus zest to them, but you can use regular ‘ol dried cranberries.
Finally I used my hands to form eight patties while letting some canola oil heat up in a skillet. When it was good and hot, I dropped four patties at a time into the pan, and cooked them on each side until they were golden brown, about 5-10 minutes on each side (I lost track).
They were soft on the inside with a slight golden crisp on the outside, and they were the perfect mix of sweet and savory. I realized that the sweet potato + sage + cranberry combo was well suited for a nice autumn meal, or something you’d have around the holidays, but it was the perfect Passover dinner for us. Heck, it’s the perfect anytime dinner. I envision myself making these with other dried fruit – like apricots or currants – and a variety of herbs and spices.
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