Jo Pratt’s Brussel, Quinoa and Sweet Potato Cakes
This recipe is from Jo’s latest cook book “The Flexible Vegetarian”.
We are a “mixed household” by which I mean we have our fair share of meat-free, dairy-free and totally carnivorous requirements and, with an ever-changing full-house occupancy over Christmas we have been on the search for new and interesting recipes. This one appealed to me as a perfect option for those days between Christmas and New Year when you want something delicious and satisfying but really don’t want to be skiddling about in the kitchen.
These Brussel, Quinoa and Sweet Potato Cakes are a great Vegan Christmas Recipe and can easily be served with a dairy-free accompaniment. Delicious with a fresh tomato sauce. The option to add eggs, bacon or sticky sausage toppings keeps everyone happy.
These potato cakes are a modern take on bubble ’n’ squeak. They are super quick to make if you have leftover sweet potato mash or cooked quinoa in the fridge. They’re great served with a simple chopped tomato and onion salad, or some grilled tomato halves. You could also pop a fried or poached egg on top for added protein.
• 200g/7 oz/1 cup quinoa (I like to use a mix of red and white)
• 500ml/17 fl oz/2 cups of water or vegetable stock
• 750g/1 lb 10 oz sweet potato, peeled and chopped into chunks
• olive oil
• 1 large onion, finely sliced
• 250g/9 oz Brussel sprouts, finely sliced
• 2 cloves garlic, crushed
• finely grated zest of 1 lemon
• 1 tbsp wholegrain mustard
• 1 ½ tbsp chia seeds
• flaked sea salt and freshly ground
• black pepper
• 200g/7 oz Greek yoghurt
• 2 tbsp mayonnaise
• finely grated zest of ½ lemon
• handful basil, chopped
Time taken 1 hour / Serves 4.
To cook the quinoa, heat a medium saucepan over a high heat. Add the quinoa and toast in the pan for about 30 seconds. Shake the pan to avoid it catching. Pour in the water or stock and allow to boil for 1 minute. Reduce the heat to low. Cover with a lid and leave to cook for 10 minutes. After this time, turn off the heat and leave for 5 minutes before taking off the lid and running a fork through the quinoa to separate the grains.
While the quinoa is cooking, either steam or boil the sweet potatoes until tender, before mashing and setting aside.
Heat 2 tablespoons of the olive oil in a frying pan and gently sauté the onion for 5 minutes. Increase the heat, add the Brussels and garlic and fry until the Brussels are tender, adding a splash of water if they are starting to catch in the pan. Mix together with the quinoa, mashed sweet potato, lemon zest, mustard and chia seeds, and season with salt and freshly ground black pepper. Shape into eight cakes and chill until needed or cook straight away.
Heat a glug of olive oil in a large frying pan over a low–medium heat and fry the cakes for 2–3 minutes each side until golden. Mix the Greek yoghurt with the mayonnaise, lemon zest, basil and some salt and freshly ground black pepper. Serve a couple of cakes per person with a dollop of the Greek yoghurt.
Serve these topped with crunchy grilled bacon or sticky roast sausages.
For more recipes, to buy “The Flexible Vegetarian, or contact Jo please go to jo-pratt.com