It is kind of crazy to think that I started this blog as a sophomore in college. It’s even crazier to think that I am now a senior in college! Where did the time go?! I can tell that it is the last semester of my senior year, because I am busier than I think I’ve ever been.
We all go through seasons and make choices to commit to different things that occupy our lives, and in this last stretch I have found myself committed to probably a few too many things. It’s a balance, and I’m learning. However, despite the crazy, I do not regret any of my decisions or commitments because my every day is filled with so much joy.
One of the negative consequences of my busy schedule is this blog and my cooking efforts have been slightly neglected. I promise to you I am still cooking up a storm here in Richmond, however the posts have been coming slower than usual recently and I apologize for that!
I have a ton of changes coming my way in the next several months- a new school, a new degree program, a new community all together. Despite these changes, one thing that I know will not change is my passion for environmental friendly living, and my commitment to witnessing to that through this blog.
Thus, I appreciate all of you patient enough to continue following despite my crazy college schedule. You all are one of the sources of my daily joy, and for that I am so grateful.
Enjoy these delicious sweet potato quinoa cakes! They’re seriously as good as they sound.
Sweet Potato Quinoa Cake Ingredients:
- 1 medium sweet potato (about 6 oz), peeled and chopped
- 1/2 red onion, diced
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 2 garlic cloves, minced
- 1 tablespoon olive oil
- 1/2 cup cooked quinoa
- 1/4 cup whole wheat bread crumbs
- 1/4 cup finely grated parmesan cheese
- 2 tablespoons chopped fresh cilantro
- 2 tablespoons chopped fresh basil
- 1 large egg, lightly beaten
Blackberry Salsa Ingredients:
- 1 pint fresh blackberries, chopped
- 1/2 red onion, finely diced
- 1/2 jalapeno, finely diced
- 1/2 cup chopped cilantro
- the juice of 1 lime
- salt and pepper to taste
- Heat a large skillet over medium-low heat and add 1/2 tablespoons olive oil.
- Once hot, add the sweet potato, onion, ¼ teaspoon of salt and 1/4 teaspoon of pepper. Stir thoroughly, cover, and cook for 10-12 minutes, or until potato is soft.
- Create a circle in the center of the pan, and toss the garlic into the middle. Cook for 30 seconds, or until fragrant, and then stir into the potato mixture.
- Transfer the potato mixture into a large bowl and mash well.
- Add the quinoa, breadcrumbs, cheese, herbs, and remaining salt and pepper to the bowl- mix thoroughly. Once mixed, stir an egg into the bowl for added moisture.
- Using your hands, shape four equally sized patties.
- Meanwhile, heat a Tablespoon of olive oil in the skillet you used previously over medium heat. Cook the patties one at a time, about 3-4 minutes on each side, or until golden brown.
- To prepare the blackberry salsa: Combine all the ingredients in a small bowl and mix thoroughly. Use alongside or on top of the patties for an extra kick of flavor!
Notes and Tips!:
- Yield: 4 patties
- Source: How Sweet It Is
- Gluten Free? Use Gluten-free bread crumbs!
- Like this recipe? Check out these other delicious dishes from ‘A Rented Kitchen!’ (Recipe links below!)
Gluten-Free Cauliflower Crust Pizza
Sweet Potato Ravioli with Kale Pesto
Quinoa and Parmesan Kale Patties