Sweet Potato Quinoa Patties

• Produce

  • 1/8 tsp Chipotle
  • 4 cloves Garlic
  • 1 tsp Oregano, dried
  • 1 tsp Parsley, dried
  • 1 Red onion
  • 1 Sweet potato
  • 1 tsp Thyme, dried

• Pasta & Grains

  • 1 cup Quinoa

• Baking & Spices

  • 1 Black pepper, freshly-cracked
  • 1/2 cup Buckwheat flour
  • 1/2 tsp Paprika, smoked
  • 1/2 tsp Sea salt

• Oils & Vinegars

  • 1 tsp Coconut oil
  • 1 Coconut oil

• Dairy

  • 1/4 cup Feta

• Other

  • 2 tsp Dried majoram

Found on thehealthfulideas.com

Ingredients

• 1 sweet potato (1¼ cup when cooked and mashed)
• 1 cup dry quinoa, (you need 2 cups cooked)
• 1 tsp coconut oil
• 1 red onion, finely chopped
• 4 cloves garlic, minced
• ½ tsp smoked paprika
• 1 tsp dried oregano
• 1 tsp dried thyme
• 1 tsp dried parsley
• 2 tsp dried majoram
• ½ tsp sea salt
• freshly cracked black pepper to taste
• ⅛ tsp chipotle powder (optional)
• ¼ cup crumbled feta (optional)
• ½ cup buckwheat flour
• coconut oil (for cooking)
• to serve: mixed salad (kale, lettuce, tomatoes, cucumber, radishes, carrot, quinoa), hummus, roasted veggies, etc. or serve in a bun as a burger

Directions

• Preheat your oven to 200C (392F).
• Cut the sweet potato lengthwise and drizzle with a little bit of coconut or olive oil on both sides.*
• Lay it cut-side down on a baking tray lined with parchment paper and roast for 40 minutes or until soft.
• While thats roasting, cook the quinoa according to package instructions and sautee the onion and garlic.
• In a small saucepan, add 1 tsp coconut oil and heat up over medium-high heat. Add the onion and cook for 6-7 minutes until some pieces start to brown. Add the minced garlic and cook for 1 more minute until fragrant. Set aside.
• When the sweet potato is cool enough to handle, scoop it into a big bowl and mash with a fork.
• Add the quinoa, onion, and garlic, and all the spices and mix well to combine.
• Add the buckwheat flour and mix well until well incorporated.
• Fold in the crumbled feta if using.
• Heat a pan over medium-high heat with ¼-1/2 tsp coconut oil.
• Wet your hands (the dough is really sticky) and form small patties (about 1-2 tbsp at a time, smaller for a salad, bigger for a burger).
• Cook each patty for 4-5 on each side until golden. Add more coconut oil if needed. The pan gets hotter with time so lower the heat if needed.
• Keep warm in the oven and serve with a salad or in a bun as a burger.
• Can be stored in the fridge for 2-3 days.