Quinoa Sweet Potato Patties with Arugula Salad

I don’t mind admitting that Passover completely stresses me out. Inevitably I will start to cook something and realize I don’t have the correct kitchen tool or that I forgot to get one ingredient and running out to the store is just not an option.

But what really makes me stressed are lunches! I am happy with all the meat at the seders, but in general I need a lighter lunch and try to avoid eating matzah.

I typically love salads for lunch but need something to go with it – the veggies alone do not always cut it. So I came up with a more substantial salad that is delicious cold or warm and fulfills my desire for fresh vegetables and my need for something starchy.


This recipe is great to make ahead of time to serve as lunch on chag or the perfect tupperware lunch during chol hamoed. Looking to add additional protein? Serve with some grilled salmon.

 

Ingredients

For the sweet potato patties:

2 sweet potatoes peeled and chopped

1 cup cooked quinoa (only cook half a cup)

½ red onion finely dices

3 cloves of crushed garlic

1 Tbsp finely chopped fresh thyme

½ Tsp cayenne pepper

1 Tbsp olive oil

sea salt and pepper to taste

extra virgin olive oil for frying

For the blackberry mint salsa:

1 pint fresh blackberries, chopped

½  red onion, finely diced

½ jalapeno, finely diced (more or less to taste)

½  cup chopped mint

1 tp salt

juice of 1 lime

For the arugula salad:

Bag of fresh arugula

2 ripe avocados sliced

lime wedges

Directions

To make patties:

Heat a large skillet over medium-low heat and add 1/2 tablespoon olive oil. Add in sweet potato, onion, salt and pepper, stir, cover and cook for 15-20 minutes, or until potato is soft (easily able to be mashed). Remove lid and add garlic and cayenne pepper, cooking for an additional minute.

Transfer cooked sweet potatoes to a large bowl and mash. Add in quinoa, thyme, and additional salt and pepper to taste. Mix well. Using your hands to bring it together, form 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.

To make the salsa:
Combine all ingredients together in a bowl and mix.

To make the salad:
Combine ingredients and dress with juice from lime wedge

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