Recipe: Quinoa and sweet potato cakes served with blackberry salsa

Ingredients

• 150g blackberries
• 1 red onion, 1/2 for cakes and half for salsa diced
• Jalapeno diced
• Juice of 1 lime
• One medium sweet potato
• Salt and pepper
• 2 cloves of garlic minced
• Half a cup of cooked quinoa
• One slice of brown bread
• Fresh basil 2 tbsp chopped
• Fresh coriander 3/4 cup roughly
• One flax egg
• Olive oil

Instructions

1. Place the quinoa into a saucepan to cook.
2. While that's cooking chop your sweet potato into cubes and place in another saucepan with half of the red onion.
3. Cook on a medium high heat with some olive oil for a couple of minutes and place a lid on for a further 5 until the potato is soft.
4. Once the potato is soft add in the garlic stir for 30 seconds and turn off the heat.
5. Once the quinoa is cooked drain and add to the sweet potatoes along with the chopped basil and 2 tbsp of coriander.
6. Take the slice of bread and place into a blender to make breadcrumbs add them into the mix along with a flax egg salt and pepper to taste.
7. Make small patties approx. ice cream scoop size or bigger if you like and gently fry in a frying pan.
8. Once nicely brown each side set aside.
9. Now make you salsa. This recipe could be made into a meatless loaf too.

Blackberry salsa

1. Take a bowl and place the blackberries along with lime juice, a further 2 tablespoons of coriander, jalapenos, and the rest of the red onion.
2. Stir and serve alongside the sweet potato cakes.

Recipe by

Voodie Vie