Weekend brunches are my favorite. Whether it is an outdoor one or a home one. I try to spend at least one weekend day experimenting and trying new recipes. This time, I was inspired by Sadia from Pick Up Limes and I decided to make it my own.
As the name suggests, this recipe’s star ingredients are sweet potatoes and quinoa. While the former provides a dose of complex carbohydrates, the latter acts as a good protein source. This recipe involves a little more effort than normal, but I guarantee you, it is well worth your time. The best part is that cakes are baked with minimal oil, making it uber healthy.
The cakes can be eaten by themselves or with a variety of toppings. This recipes uses garlicky chilli tomatoes and sauteed spinach as toppings.
| Prep time | 30 minutes | |
| Cook time | 30 minutes | |
| Serves | 2-3 (Makes 8-10 medium sized cakes) |
Ingredients
Vegetables
- Sweet Potatoes – 1-2 medium, shredded
- Carrot – 1 medium, shredded
- Onion – 1 medium, finely chopped
- Fresh Spinach – 2-3 cups
- Cherry Tomatoes – 20-25 pieces
Grains
- Quinoa – 3/4 cup (uncooked)
Spices & Herbs
- Salt – As per taste
- Ground Black Pepper – 1/4 tsps
- Garlic – 1 tbsp, crushed
- Paprika – 1 1/2 tsps
- Red Chilli Flakes (Optional) – 1/2 tsp
- Fresh Cilantro – 2 tbsps, finely chopped
- Cumin Powder – 1 tsp
Flours
- Chickpea Flour – 3-4 tbsp (for binding)
Oils
- Olive Oil – As needed to brush on the baking tray and on the cakes prior to baking
Method
- Add the quinoa to a pot with 1 1/2 cups of water and let it cook on medium heath until all the water has evaporated and the quinoa can be fluffed with a fork
- In the meanwhile, begin shredding the sweet potatoes and carrots. If they are pre-shredded, great!. Chop up the onions and halve the cherry tomatoes. (Make sure to wash all the vegetables prior to chopping/shredding)
- In a mixing bowl, add the shredded vegetables, onions, spices & herbs, and the cooked quinoa. Also add the chickpea flour. Mix thoroughly
- Pre-heat the oven to 400F (200C)
- In the meanwhile, lay out a baking tray with parchment paper or aluminium foil as a lining. Brush some olive oil on the lining
- Using a 1/4 cup measure, scoop the mixture onto the lined tray. Using 2 spoons, flatten the cake (don’t apply too much pressure and make it thin, maintain at least a 1/4″ thickness to the cake) and maintain its round shape. Drizzle some olive oil over the cakes
- Once oven is heated, place the prepared tray in the oven and bake for 15 minutes. Then flip the cakes, drizzle some more olive oil and bake for another 10 minutes
- Broil for additional 5 minutes. This will not only cook the cake faster due to the direct heat from the top of the oven, it will make the cakes crispier. Just watch the oven so that the cakes don’t burn
- While the cakes are baking, in a pan, add some olive oil and the cherry tomatoes. Cook them (on medium heat) until the skin starts to shrivel. At this point, add just 1 tsp of garlic and 1/2 tsp of red pepper flakes. Cook for an additional 5 minutes and set aside
- To the same pan, add some spinach and let it wilt in 2-3 minutes
- To assemble the cakes, place them on a plate (feel free to stack them like pancakes). Top with the spinach and chilli garlicky tomatoes
Serving Suggestions
- Drizzle some cucumber raita or Tzatziki sauce for a cooling component to compliment the spicy cakes OR with sriracha for an extra kick of spice
- Any variation of sauteed green or veggies can work as a topping
- Make an egg sandwich (with eggs the way you like them) using two cakes as substitutes for break
You can also follow me on Instagram to be up-to-date with what is cooking my kitchen. If you like this recipe, do rate it and share your comments below. Don’t forget to post your version on Instagram using #foodformyloveblog.
Food For My Love 