Sweet Potato Quinoa Cakes with Pomegranate Guacamole

• Vegetarian

• Produce

  • 3 cloves Garlic
  • 1/2 cup Pomegranate arils
  • 1/2 cup Red onion
  • 2 Sweet potatoes

• Refrigerated

  • 1 Egg, large

• Condiments

  • 1 8 ounce package Classic wholly guacamole

• Pasta & Grains

  • 1 cup Quinoa, cooked

• Baking & Spices

  • 1/4 cup All-purpose flour
  • 1/8 tsp Cayenne pepper
  • 1/4 tsp Paprika, smoked
  • 1/2 tsp Salt

• Oils & Vinegars

  • 4 tbsp Olive oil

• Nuts & Seeds

  • 1/2 tsp Cumin

• Bread & Baked Goods

  • 1/2 cup Bread crumbs

• Dairy

  • 1/3 cup Feta

Found on delishknowledge.com

Description

Directions

• Heat 1 tablespoon olive oil in a large skillet over medium heat. Add the sweet potato, red onion, garlic and pinch salt and pepper. Cook, stirring often, until potatoes are soft. If potatoes start to stick, add a tablespoon or two of water to the mixture. 
• Once the potatoes are soft, mash into chunks and let cool slightly. 
• Add the mashed potato mixture to a large bowl along with the eggs, quinoa, bread crumbs, flour, paprika, cayenne and cumin. It should be a slightly thick batter. 
• Heat the remaining olive oil in a large skillet over medium heat. Form the quinoa mixture into small patties ~1/8 cup each. Place in the skillet and cook until golden brown, about 2-3 minutes each side. As done, place the finished patties on a plate lined with paper towels. 
• Place the patties on a platter and dollop with guacamole. Garnish with pomegranates and crumbled feta. Alternatively, stir in the pomegranates and feta into the guacamole and serve with the patties.