Tag: extra virgin olive oil

 

{makes roughly 12 patties)

 

INGREDIENTS:

– 2 cups baked sweet potato, skins removed & mashed (approximately 2 medium sweet potatoes)

– 2 cups cooked quinoa

– medium yellow onion, diced

– 3 cloves of crushed garlic

– 1 tablespoon finely chopped fresh thyme (more to garnish)

– 1 tablespoon extra virgin olive oil

– sea salt

– fresh cracked pepper

– earth balance vegan butter or coconut oil for cooking

 

METHOD:

–  Prepare quinoa according to package instructions (I cook 1 heaping cup with a scant 2 cups of water in my rice cooker).

– Preheat oven to 400 degrees, pierce sweet potatoes with fork and bake for 45 minutes or until soft. Remove skins, mash with a fork to remove all chunks and place in large mixing bowl.

– In a sauté pan combine onions, olive oil, a hearty pinch of sea salt and cook over medium-low heat until onions are translucent.  Add garlic and cook an additional minute, stirring continually to prevent the garlic from burning.  Add thyme at the very end and mix well.

–   Add onions, quinoa, 1/4 teaspoon sea salt (more to taste), a bit of fresh cracked pepper to large mixing bowl with sweet potatoes and stir until well combined.

–  Form mixture into golf ball size ball, flatten into a patty, and cook in earth balance vegan butter on a non stick pan for approximately 2 minutes on each side (you want them to brown up and crisp!).  Repeat to make as many as you’d like.  Enjoy with a generous sprinkling of fresh thyme leaves and some finishing salt!  Save any leftovers in the refrigerator to make later.