Sweet Potato & Quinoa / flaked rice/ Avil cakes

The pan-seared sweet potato-quinoa cakes are packed with vegetables and paired with a refreshing  yogurt dip to become a vibrant, protein-rich dish that reinvents potatoes with healthy twist.

Ingredients:

For the power cakes:
Mashed sweet potato, steamed or roasted 1 cup
Cooked quinoa 1/2 cup / soft flaked rice/ avil
Grated zucchini squeezed dry 1/4 cup
Chickpea flour or oat flour 2 tbsp
Flax-seed powder 1 tbsp
Green chili, finely chopped  to taste
Cumin powder 1/2 tsp
Salt and pepper to taste
Oil  for pan frying

For the yogurt dip:
Thick Greek yogurt 1/2 cup
Chopped mint 1 tbsp 
Chopped coriander 1 tbsp
Lemon juice 1/4 of a lemon
Salt to taste

Method:

 For the power cakes:
1. In a mixing bowl, combine mashed sweet potato, cooked quinoa, grated zucchini, chickpea flour, flaxseed powder, green chili, cumin powder, salt, and pepper.
2. Mix well until the mixture binds together. If too wet, add a little more flour.
3. Shape into small rectangular or round cakes (about 2 inches wide).
4. Heat olive oil in a pan over medium heat.
5. Pan-sear the cakes for 3–4 minutes on each side until golden brown and crisp.

For the yogurt dip:
1. In a small bowl, mix Greek yogurt, mint, coriander, lemon juice, and salt.
2. Stir well and chill until ready to serve.

 

 

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