Yield: 18 servings
| Measure | Ingredient |
|---|---|
| 1 large | Egg |
| 2 \N | Egg whites |
| 3 cups | Cooked quinoa |
| \N \N | (see Basic Quinoa) |
| 2 cups | Peeled; grated sweet potato |
| \N \N | (about 1 medium) |
| 2 bunches | Thinly sliced scallions; (1 cup) |
| \N \N | (white and light green parts) |
| 1 bunch | Finely chopped cilantro; (1 cup) |
| ½ cup | Quinoa flour |
| 2 teaspoons | Coarse salt |
| ½ teaspoon | Freshly ground black pepper |
| \N \N | Vegetable oil for frying |
| \N \N | Lime wedges for garnish |
MAKES 18 CAKES OVO-LACTO
These crispy little cakes are perfect for brunch-try a few strips of vegetarian sausage or bacon on the side. They also make a nice supper topped with a little salsa. You can find quinoa flour at natural food stores.
Preheat oven to 200F. In large bowl, lightly beat egg and egg whites. Add quinoa, sweet potato, scallions, cilantro, quinoa flour, salt and pepper and mix well. Let stand 15 minutes.
In large skillet, heat 2 teaspoons vegetable oil over medium-high heat until hot but not smoking. Cook cakes in batches, using about ¼ cup of quinoa mixture for each cake and flattening slightly with back of spoon to form a 3-inch disk. Cook until golden brown, about 3 minutes per side, reducing heat if cakes brown too quickly.
Drain on paper towels and keep warm in oven. Repeat with remaining cakes, adding more oil to pan as needed. Serve hot with lime wedges to squeeze over cakes.
PER CAKE: 68 CAL.; 3G PROT.; 1G TOTAL FAT (0 SAT. FAT); 12G CARB.; 12MG CHOL.; 251 MG SOD.; 1G FIBER
Converted by MC_Buster.
By Kathleen <schuller@...> on Jun 05, 1999.
Recipe by: Vegetarian Times Magazine, June 1999, page 36 Converted by MM_Buster v2.0l.