Recipes
Sweet potato, quinoa & cannellini bean cakes
Quinoa – pronounced keen-wah – is a gluten-free wholegrain and a source of protein. It has a delicate, nutty taste and chewy texture.
Quinoa – pronounced keen-wah – is a gluten-free wholegrain and a source of protein. It has a delicate, nutty taste and chewy texture.
(7 votes)
Cook: 1 Hour
Serves: 4
Price: £1.02 per serving
Nutritional Information
Each 387g serving contains
Energy
1440kj
344kcal
1440kj
344kcal
17%
Fat
9.7g
9.7g
Low
14%
14%
Saturates
1.9g
1.9g
Low
10%
10%
Sugars
11.2g
11.2g
Low
12%
12%
Salt
0.39g
0.39g
Low
7%
7%
3
of your 5-a-dayof your reference intake.
Typical energy values per 100g:
372kj/89kcal
Typical energy values per 100g:
372kj/89kcal
Ingredients
200g sweet potato (peeled weight), cut into large, even-sized chunks
200g potato (peeled weight), cut into large, even-sized chunks
300g can cannellini beans, drained and rinsed
1/2 tsp crushed dried chilli flakes (optional)
75g quinoa
3 tbsp chopped parsley
4 vine-ripened tomatoes, chopped
1 ripe avocado, stoned and cubed
200g sweetcorn, cooked and drained
4 spring onions, trimmed and sliced
1 lime, juice of
Salad leaves, to serve
Method
1
Pre-heat the oven to 180C/160C Fan/Gas 4. Line a baking tray with baking paper. Cook the potato chunks in a pan of boiling water for 10 minutes, then add the sweet potato and cook for another 10 minutes, or until tender.
2
Drain and return to the pan. Place on a low heat and cook for 1 minute, to steam off any liquid. Transfer to a large bowl and add the beans and chilli, if using.
3
Meanwhile, put the quinoa in another pan, cover with cold water and bring to the boil, then simmer for 12-15 minutes. Drain and add to the potato mixture.
4
Add the parsley, season with pepper then mash. Shape into 8 cakes, place on the baking tray and bake for 20 minutes.
5
Meanwhile, make the salsa. Put the tomatoes, avocado, sweetcorn and spring onions in a bowl, add the lime juice, then mix well. Serve with the cakes, with salad leaves on the side.