Sweet Potato Quinoa Pancakes
Sweet Potato Quinoa Pancakes
Submitted by Chef Laura Cavender
Soups and Breads
Ingredients
- ¾ cup uncooked quinoa, ideally red
- 2-3 eggs
- 2 cups shredded raw sweet potato
- 4 green onions, finely chopped
- ½ bunch fresh cilantro, finely chopped
- 1 teaspoon salt
- ¼ teaspoon pepper
- ¼ cup all-purpose flour
- 0ptional topping: sour cream or Greek yogurt
- Fustini’s Cilantro Onion olive oil
Directions
- Bring quinoa, 1 1/2 cups of water, and 1/2 teaspoon of the salt to a boil. Cover and reduce heat and simmer for 13-15 minutes. Water should be absorbed or drain the excess. Cool 15 minutes.
- Slightly beat eggs and add sweet potato, green onion, cilantro, flour and remaining salt and pepper. Let stand 15 minutes.
- Heat a small amount of olive oil in a frypan over medium-high heat. Using a 1/4 cup measure, scoop mixture into hot oil and press to flatten. Cook until golden, about 6 minutes per side. Drain on a paper towel and serve hot with sour cream or Greek yogurt and a drizzle of more Cilantro Onion olive oil
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