Less than 1 hour
Serves 4
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Ingredients:
- 1 large (260g) sweet potato, peeled and cubed
- 4 spring onions, finely chopped
- Grated peel of 1 lemon
- 1 clove garlic, finely chopped
- 3cm knob ginger, finely grated
- 1 egg yolk
- Salt and milled pepper
- 1 cup (190g) cooked quinoa
- 1 Tbsp (15ml) olive oil
Salad:
- 1 Tbsp (15ml) olive oil
- 1 Tbsp (15ml) water
- 1 clove garlic, finely grated or chopped
- 2cm knob ginger, finely grated
- Salt and milled pepper
- Handful English spinach
- 1 avocado, diced
- ½ red onion, slice
- 2 wholewheat multiseed rolls, halved
- Dollop yoghurt, for serving
Method:
- Steam sweet potato cubes until soft. Cool.
- Place sweet potato, spring onion, lemon zest, garlic, ginger, egg yolk and seasoning in a food processor and blend until smooth.
- Stir in quinoa.
- Shape into 4 patties and chill in the fridge to firm up.
- Heat olive oil and fry patties until golden.
- Make salad dressing by whisking together oil, water, garlic, ginger and seasoning, then
- toss with remaining salad ingredients.
- Serve patties on rolls topped with salad and a dollop of yoghurt.