Sweet Potato And Quinoa Cakes (Gluten-Free) - cooking recipe

Ingredients

1 lb sweet potato
1/2 cup quinoa, rinsed
1/4 onion, chopped
1 garlic clove, chopped
1/2 cup canned black beans
1 (60 g) carrots, grated
1 cup gluten-free panko breadcrumbs (or use a piece of dry gluten-free bread processed in a food processor)
1/4 cup cilantro, chopped
1/4 cup tomato paste
1 lime, juiced
1 teaspoon chili powder
1/2 teaspoon cumin powder
1/2 teaspoon salt
1/4 teaspoon black pepper
3 drops Tabasco sauce (optional)
2 tablespoons olive oil, separated

Preparation

Steam sweet potatoes until soft. Peel and mash in a bowl and set aside.
Place quinoa and 1 cup water in a sauce pan. Cover and bring to boil. Reduce heat and simmer until the water is absorbed for about 15 - 20 minutes. Set aside. You will use only one cup of cooked quinoa. Store the leftover for later use.
Saute onion and garlic with 1 Tbsp of olive oil until the onion is soft.
In the bowl containing the mashed sweet potato, add all the other ingredients and combine well.
Make patties (10 - 12 patties depending on the size).
Heat 1 Tbsp olive oil in a frying pan and cook patties for about 5 minutes each side. You might have to cook in two batches.
Infuse love and serve with your favorite sauce.