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Black Quinoa, Sweet Potato Kale Cakes

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sides dairy free low fat sugar free vegan vegetarian


Except for roasting the sweet potato and cooking the quinoa, this comes together really quickly. I formed the patties pretty small and they stayed together really well during cooking (I used mix of AP and corn meal instead of garbanzo flour). My only complaint is they weren't very flavorful - next time I'll add fresh herbs to the mix and maybe also serve with a cranberry relish.
Lauren Penney   •  23 Nov   •  Report
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2 cups organic black quinoa, soaked for at least 4 hours

1 1/2 cups pure water

2 cups organic sweet potato

6-7 large organic kale leaves, de-stemmed

2 tbsp fresh, organic lemon juice

1 1/2 tsp pink Himalayan or Celtic sea salt

1 tsp ground cumin

1 tsp ground coriander

2 cloves organic garlic, minced

1/4 tsp ground cinnamon

Piece of kombu (optional: great for quality salt, trace minerals, electrolytes, etc.)

About 1 cup garbanzo flour (garbanzo/fava bean flour works well too)

Cold-pressed virgin coconut oil for skillet/pan

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