These Mediterranean Sweet Potato Quinoa Cakes are crispy on the outside, soft and flavorful inside, and packed with nutritious ingredients like sweet potatoes, quinoa, and fresh herbs. Served with a cool, creamy tzatziki lemon yogurt sauce, this dish is light yet satisfying, making it perfect for lunch, dinner, or even meal prep!
Ingredients
For the Quinoa Cakes:
- 1 large sweet potato, peeled and cubed
- 1 cup cooked quinoa
- ½ cup breadcrumbs
- ¼ cup finely chopped red onion
- ¼ cup chopped fresh parsley
- 1 teaspoon ground cumin
- 1 teaspoon garlic powder
- Salt and pepper, to taste
- 2 tablespoons olive oil (for frying)
For the Tzatziki Lemon Yogurt:
- 1 cup plain yogurt
- ½ cucumber, grated and drained
- 1 garlic clove, minced
- 1 tablespoon lemon juice
- Salt, to taste
- Fresh dill, chopped (for garnish)
Preparation
Step 1: Prepare the Sweet Potato
- Boil the Sweet Potato: Bring a pot of water to a boil, add cubed sweet potatoes, and cook for about 15 minutes or until fork-tender.
- Drain & Mash: Once tender, drain and let cool slightly, then mash in a large mixing bowl.
Step 2: Make the Quinoa Cakes
- Mix the Ingredients: To the mashed sweet potato, add cooked quinoa, breadcrumbs, red onion, parsley, cumin, garlic powder, salt, and pepper. Stir until the mixture is well combined.
- Form the Cakes: Shape the mixture into small patties (2-3 inches in diameter). If the mixture is too soft, add extra breadcrumbs to help bind.
Step 3: Cook the Cakes
- Heat the Oil: In a large skillet, heat olive oil over medium heat.
- Fry Until Golden: Add the quinoa cakes and cook for 4-5 minutes per side, or until golden brown and crispy.
- Drain Excess Oil: Transfer to a paper towel-lined plate to absorb any excess oil.
Step 4: Make the Tzatziki Lemon Yogurt
- Drain the Cucumber: After grating the cucumber, squeeze out excess moisture using a paper towel.
- Mix Ingredients: In a bowl, combine yogurt, grated cucumber, minced garlic, lemon juice, and salt. Stir until smooth.
- Garnish: Sprinkle with fresh dill for extra flavor.
Step 5: Serve & Enjoy
- Plate the Quinoa Cakes: Arrange on a serving plate.
- Top with Tzatziki: Drizzle or serve with tzatziki lemon yogurt on the side.
- Enjoy Warm: These cakes are best fresh and warm, with a crisp texture and creamy dip.
Cooking Notes
- Baking Option: Instead of frying, bake at 400°F (200°C) for 25 minutes, flipping halfway.
- Make it Spicy: Add ½ teaspoon red pepper flakes or a dash of hot sauce to the mixture.
- Gluten-Free Alternative: Use almond flour or gluten-free breadcrumbs.
Serving Suggestions
- Pair with a Salad: Serve with a Greek salad for a complete Mediterranean meal.
- Make it a Wrap: Stuff the quinoa cakes into a pita with greens and tzatziki.
- Serve with Roasted Veggies: A side of roasted zucchini, eggplant, or bell peppers complements the dish.
Tips
- Refrigerate the Mixture: Chill the mixture for 10-15 minutes before forming patties to make shaping easier.
- Use a Nonstick Pan: Helps prevent sticking and gives a crisp, even crust.
- Meal Prep Friendly: Store cooked patties in an airtight container for up to 4 days.
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Servings: 4
Nutritional Information (Per Serving, Approximate)
- Calories: 280
- Protein: 10g
- Fat: 12g
- Carbohydrates: 35g
- Fiber: 5g
Conclusion
These Mediterranean Sweet Potato Quinoa Cakes are a flavorful, nutritious, and satisfying dish that can be enjoyed as an appetizer, side, or main course. The warm, spiced patties paired with the cool, creamy tzatziki lemon yogurt create a delicious contrast that’s light yet incredibly satisfying.
Try this easy, healthy recipe today! ✨
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Mediterranean Sweet Potato Quinoa Cakes with Tzatziki Lemon Yogurt
- Total Time: 40 minutes
Ingredients
Scale
For the Quinoa Cakes:
- 1 large sweet potato, peeled and cubed
- 1 cup cooked quinoa
- ½ cup breadcrumbs
- ¼ cup finely chopped red onion
- ¼ cup chopped fresh parsley
- 1 teaspoon ground cumin
- 1 teaspoon garlic powder
- Salt and pepper, to taste
- 2 tablespoons olive oil (for frying)
For the Tzatziki Lemon Yogurt:
- 1 cup plain yogurt
- ½ cucumber, grated and drained
- 1 garlic clove, minced
- 1 tablespoon lemon juice
- Salt, to taste
- Fresh dill, chopped (for garnish)
Instructions
Step 1: Prepare the Sweet Potato
- Boil the Sweet Potato: Bring a pot of water to a boil, add cubed sweet potatoes, and cook for about 15 minutes or until fork-tender.
- Drain & Mash: Once tender, drain and let cool slightly, then mash in a large mixing bowl.
Step 2: Make the Quinoa Cakes
- Mix the Ingredients: To the mashed sweet potato, add cooked quinoa, breadcrumbs, red onion, parsley, cumin, garlic powder, salt, and pepper. Stir until the mixture is well combined.
- Form the Cakes: Shape the mixture into small patties (2-3 inches in diameter). If the mixture is too soft, add extra breadcrumbs to help bind.
Step 3: Cook the Cakes
- Heat the Oil: In a large skillet, heat olive oil over medium heat.
- Fry Until Golden: Add the quinoa cakes and cook for 4-5 minutes per side, or until golden brown and crispy.
- Drain Excess Oil: Transfer to a paper towel-lined plate to absorb any excess oil.
Step 4: Make the Tzatziki Lemon Yogurt
- Drain the Cucumber: After grating the cucumber, squeeze out excess moisture using a paper towel.
- Mix Ingredients: In a bowl, combine yogurt, grated cucumber, minced garlic, lemon juice, and salt. Stir until smooth.
- Garnish: Sprinkle with fresh dill for extra flavor.
Step 5: Serve & Enjoy
- Plate the Quinoa Cakes: Arrange on a serving plate.
- Top with Tzatziki: Drizzle or serve with tzatziki lemon yogurt on the side.
- Enjoy Warm: These cakes are best fresh and warm, with a crisp texture and creamy dip.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
Nutrition
- Serving Size: 4
- Calories: 280
- Fat: 12g
- Carbohydrates: 35g
- Fiber: 5g
- Protein: 10g