Indian-Spiced Quinoa Cakes With Tomatoes - cooking recipe

Ingredients

1 lb sweet potato, peeled and cut into 1 1/2-inch cubes
1 cup white quinoa
6 tbsp olive oil
1 medium onion, finely chopped
2 cloves garlic, crushed
1 piece (1 1/2 inches) fresh ginger, grated
1 None fresh long red chili pepper, finely chopped
1 1/2 tbsp Indian curry powder
1/4 cup chopped fresh cilantro
1 None egg
1/4 cup whole wheat flour
1 lb plum tomatoes, cut into wedges
1 tbsp yellow mustard seeds
2 tbsp fresh curry leaves
3/4 cup Greek-style yoghurt
2 cups baby Asian salad leaves

Preparation

Cook sweet potato in a medium saucepan of boiling water for 5 mins or until tender. Drain well. Mash sweet potato; measure 1 cup. Cool.
Bring 2 cups water to a boil in a small saucepan. Stir in quinoa. Reduce heat to low; cover and simmer for 15 mins or until tender. Drain well. Cool.
Heat 1 tbsp of the oil in a medium skillet on medium heat. Cook onion, stirring, for 8 mins or until soft. Add garlic, ginger, chili pepper and curry powder; cook, stirring, on low heat for 3 mins or until soft and fragrant.
Combine mashed sweet potato, quinoa, onion mixture, cilantro, egg and flour in a large bowl. Season. Form level 1/2 cups of mixture into eight 3-inch patties. Place on a parchment paper-lined tray. Cover; refrigerate for 30 mins or until chilled.
Heat 2 tbsp of the oil in a large skillet on medium heat. Cook 1/2 the patties for 3 mins each side or until golden and heated through. Drain on paper towels. Repeat with 2 tbsp of the remaining oil and patties.
Heat remaining 1 tbsp oil in same skillet on medium heat. Cook tomatoes, mustard seeds and curry leaves, stirring occasionally, for 5 mins or until tomato is softened. Season to taste.
Serve quinoa cakes with tomatoes, yogurt and salad leaves.