• Tracy Davies

Sweet Potato Quinoa Patties with Tahini Lemon Slaw




A deliciously light yet filling lunch or dinner option. These vegan and gluten-free sweet potato quinoa patties are a nutritous, cheap and easy recipe that can be enjoyed as either a healthy lunch or quick and easy dinner. Cooked sweet potatoes are relatively high in fibre, have large amounts of beta carotene, and a lower GI than regular potatoes. While quinoa is a great grain replacement, containing more nutrients and being relatively high in quality protein, rich in vitamins, minerals, and plant compounds, as well as antioxidants.



Ingredients


To make the Tahini Lemon Dressing:

  • 1/2 cup tahini

  • 2 teaspoons lemon zest

  • 1 clove of garlic, minced

  • 1 teaspoon olive oil

  • 1 teaspoon dijon mustard

  • 1 teaspoon maple syrup

  • 1/3 cup chilled water

  • Sea salt & black pepper, to season


To make the Sweet Potato Quinoa Patties:

  • 1/2 cup quinoa, rinsed & drained

  • 2 medium sweet potatoes, roasted and mashed flesh

  • 1/4 cup flat leaf parsley, finely chopped

  • 1 Tablespoon nutritional yeast

  • 2 Tablespoons hemp seeds

  • 1 teaspoon cajon seasoning

  • 1/2 teaspoon garlic powder

  • 1/2 teaspoon onion powder

  • 1/2 teaspoon smoked paprika

  • 1/2 teaspoon lemon zest

  • 1/2 teaspoon flax seed meal

  • Sea salt & black pepper, to season

  • Avocado oil spray

  • 300g kale slaw



Directions

  1. Preheat oven to 200C or 180C fan forced and spray and line a large baking tray. Set aside.

  2. To make the dressing, place the tahini, lemon zest, lemon juice, garlic, olive oil, dijon mustard, maple syrup, salt & pepper in a medium-sized mixing bowl and whisk together until well combined. Slowly add in the ice water, mixing until it is a slightly thick consistency. Place into the refrigerator to keep cool.

  3. In a small saucepan over a medium-high heat place the rinsed quinoa, bringing to a boil. Reduce to a low heat and simmer for 10 minutes, or until all the water has been absorbed. Remove from the heat and set aside to cool.

  4. In a large mixing bowl, add the mashed sweet potato, cooled quinoa, parsley, yeast, hemp seeds, cajon seasoning, garlic & onion powder, paprika, lemon zest, flax meal, salt & pepper, mixing until well combined.

  5. Take a handful of the mixture and shape into patties. Lightly spray the baking tray with the avocado oil spray and place each pattie on the tray.

  6. Place into the oven and bake for 35 minutes, turning halfway. Remove from the oven and allow to cool slightly.

  7. Dress the kale slaw with the tahini lemon dressing, reserving some for serving.

  8. Divide the slaw among serving plates and top each with a pattie. Drizzle over the remaining dressing and serve.

  9. Store any remaining patties in an airtight container in the refrigerator for up to 5 days.



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