Sweet Potato and Cranberry Quinoa Cakes

I first came across sweet potato and quinoa cakes in the Columbus Circle Whole Foods, where I was picking up some lunch in the deli section. I ordered two cakes along with some herbed turkey and green salad (both of which are accomplishments I think worked well with the sweet potato) and loved them. They're tasty, super healthy and require no butter or oil. Best of all, they're simple to make and can be kept in the freezer. 

If you're not a meat-eater, these are great either on their own or part of a salad. You could also use them in place of a traditional burger with a bun and all your favourite toppings. 

For eight cakes, you will need:

• 6 medium sweet potatoes, cooked
• 2 cups of quinoa, cooked
• 2 tablespoons of dried cranberries
• 1 scallion, finely sliced
• Salt and pepper

Cook the quinoa by bringing to the boil in two parts of salted water for every part quinoa. Reduce the heat and simmer for 10-15 minutes until the water is absorbed. While this is cooking, chop and cook the sweet potato by boiling, steaming or roasting. 

Once the quinoa and sweet potatoes are cooked, mash the sweet potato until smooth, Gently combine both ingredients and add in the cranberries and scallions. At this point you can add in any herbs and spices you like, but salt and pepper works just fine. 

With wet hands, shape into burger-like patties. If you want to freeze them, you can do this now. When you're ready to eat them, roast for 15 -20 minutes until slightly crispy on the outside. 

For another great vegetarian option that also involves sweet cranberries (can you tell I'm kinda obsessed with them?!), check out my recipe for Pomegranate, Cranberry and Mascarpone Flatbread.

If you do give it a go, make sure you send me a pic of your handywork on  or Instagram!