Straight from How Sweet Eats | Serves: 4 cakes | Time: ~45 min
Ingredients
Cakes
1 medium #SweetPotato, peeled and chopped
1/2 red onion, diced
1/2 tsp salt
1/2 tsp pepper
2 garlic cloves, minced
1 tbsp olive oil
1/2 cup cooked #quinoa
1/4 cup whole wheat bread crumbs
1/4 cup finely grated parmesan cheese (I skipped)
2 tbsp chopped fresh cilantro
2 tbsp chopped fresh basil
1 large egg, lightly beaten (I did a flax egg)
Salsa
1 pint fresh blackberries, chopped
1/2 red onion, finely diced
1/2 jalapeno, finely diced (I did a full one)
1/2 cup chopped cilantro
the juice of 1 lime
salt and pepper to taste
Instructions
Cakes
Heat a large skillet over medium-low heat and add 1/2 tablespoons olive oil. Add in sweet potato, onion, 1/4 teaspoon of salt and 1/4 teaspoon of pepper, stir, cover and cook for 10-12 minutes, or until potato is soft. Remove lid and add garlic, cooking for 30 seconds.
Transfer potato mixture to a large bowl (slightly mashing potato with a fork) and add quinoa, breadcrumbs, cheese, herbs, remaining salt and pepper and mix well. Once combined, add in egg, then mix until moistened. Using your hands to bring it together, form four equally-sized patties. Heat the same skillet over medium heat and add olive oil. Add cakes and cook for 3-4 minutes per side, or until golden brown. Serve with blackberry salsa!
(I made the raw cakes and salsa the night before and cooked the following day.)
Salsa
Combine and mix in a bowl
What I ate and drank today (4/17/2018)
122 oz of water
3 cups of decaf coffee
Glass of almond milk
1/2 cup of blackberries
2 sweet potato fritters with blackberry salsa
2 cups of sauteed kale
1 peanut butter sandwich on whole wheat
Exercise
~4 miles of walking
What I ate and drank today (4/16/2018)
128 oz of water
3 cups of decaf coffee
Leftover zucchini waffle with cherry tomato salsa and dill yogurt
Peanut butter and basil sandwich
Leftover bean salad with tortilla strips
Exercise
~2 miles of walking