Sweet Potato Quinoa Cakes with Pomegranate Guacamole
Sweet Potato Quinoa Cakes with Pomegranate Guacamole! A flavorful side dish for the holidays. Savory potato cakes with guacamole, feta and pomegranate.
Ingredients
- 4 tablespoons olive oil, divided
- 2 sweet potatoes, peeled and chopped (~5 cups of sweet potatoes)
- 1/2 cup red onion, diced
- 3 cloves garlic, minced
- 1/2 teaspoon salt + 1/2 teaspoon ground pepper
- 1 cup cooked quinoa
- 1 large egg, beaten
- 1/2 cup bread crumbs
- 1/4 cup all-purpose flour
- 1/4 teaspoon smoked paprika
- 1/8 teaspoon cayenne pepper
- 1/2 teaspoon cumin
- 1 8 ounce package classic Wholly Guacamole
- 1/3 cup crumbled feta
- 1/2 cup pomegranate arils
Instructions
- Heat 1 tablespoon olive oil in a large skillet over medium heat. Add the sweet potato, red onion, garlic and pinch salt and pepper. Cook, stirring often, until potatoes are soft. If potatoes start to stick, add a tablespoon or two of water to the mixture.
- Once the potatoes are soft, mash into chunks and let cool slightly.
- Add the mashed potato mixture to a large bowl along with the eggs, quinoa, bread crumbs, flour, paprika, cayenne and cumin. It should be a slightly thick batter.
- Heat the remaining olive oil in a large skillet over medium heat. Form the quinoa mixture into small patties ~1/8 cup each. Place in the skillet and cook until golden brown, about 2-3 minutes each side. As done, place the finished patties on a plate lined with paper towels.
- Place the patties on a platter and dollop with guacamole. Garnish with pomegranates and crumbled feta. Alternatively, stir in the pomegranates and feta into the guacamole and serve with the patties.