Sweet Potato Cake Patties with Lemony Slaw


Sugary Food Potato Cake Patties with Lemony Slaw

These sweet potato cake patties are a tasty vegan supper dish. Naturally gluten totally free, they utilize quinoa and hemp seed for vegan protein.

An overhead shot of prepped components for making sweet potato cake patties.

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For a lot more seasonal, wholesome & tasty vegan supper dishes, take a look at my cookbook!

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An overhead shot of a quinoa, mashed sweet potato, and herb mixture in a bowl with a spatula.A 3/4 angle shot of formed sweet potato cake patties on a parchment lined baking sheet.

Recently, the concept of costs substantial hours cooking intricate vegan supper dishes is simply not extremely enticing. That’s why I reserve a day or afternoon with the objective of getting some meal preparation or meal element preparation in the refrigerator. Understanding that supper or lunch is a couple of easy relocations away is seriously relaxing for me.

When I remain in the circulation of meal or element preparation in my daily life, I constantly bake entire sweet potatoes. I have many sweet potato dishes, however I normally reheat them and pack them, smush them up in dal, or perhaps mix them into healthy smoothies. I likewise provide little spoonfuls to my canines, no embarassment. They enjoy them a lot! The perfect landing location for prepared sweet potato though? It may be these sweet potato cake patties with quinoa, hemp, herbs, and lots of spices– including my favorite mix ever Old Bay.

Compared to other dishes of mine, these patties are quite very little on the slicing front, which is a good break! If you take your meal preparation one action even more and cook quinoa at the start of the week and make your lemony tahini sauce, this one can comes together quite rapidly. these patties will keep in a sealed container in your refrigerator for approximately 5 days.

Here, I match them with a lemony tahini dressing that coats a kale and cabbage slaw. However you might quickly work them into all sort of meals. You might serve them with a conventional veggie hamburger setup, in a wrap, any sort of salad or grain bowl that you like, or perhaps as an appetiser in small kind!

I long for sweet potatoes in dishes or in their easy roasted kind all year. They’re quickly among my preferred foods! Some other excellent sweet potato dishes on the website: the very best Crispy Baked Sugary food Potato French Fries, Sugary Food Potato Granola with Pecans, and a Ginger Sugary Food Potato Stew with Coconut Milk.

An overhead shot of shaved red cabbage, kale, chopped fresh dill, and a creamy dressing in a mixing bowl.An overhead shot of baked sweet potato cake patties.An overhead shot of sweet potato cake patty perched on top of a lemony slaw with a drizzle of tahini dressing.

Sugary Food Potato Cake Patties with Lemony Slaw

These sweet potato cake patties are a tasty vegan supper dish. Naturally gluten-free, they utilize quinoa and hemp seed for vegan protein.

PREPARATION TIME 25 minutes COOK TIME 55 minutes OVERALL TIME 1 hr 20 minutes

Course Main Dish, Side Meal Diet Plan Gluten Free, Vegan, Vegetarian

Servings: 4

Author: Laura Wright

Active Ingredients

LEMONY TAHINI SAUCE:

  • 1/3 cup tahini
  • 1 teaspoon lemon passion
  • 2 tablespoons fresh lemon juice
  • 1 clove of garlic, carefully minced
  • 1 teaspoon olive oil
  • 1 teaspoon dijon mustard mustard
  • 1 teaspoon agave nectar/maple syrup
  • sea salt and ground black pepper, to taste
  • 1/4 cup + 1 tablespoon ice cold filtered water

SWEET POTATO CAKES:

  • 1/2 cup quinoa, rinsed and drained pipes
  • 1 cup mashed prepared sweet potato flesh
  • 2 tablespoons hemp seeds
  • 1 tablespoon dietary yeast
  • 1 teaspoon Old Bay spices
  • 1/4 cup flat leaf parsley, approximately sliced
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon sweet paprika
  • 1/2 teaspoon lemon passion
  • 1/2 teaspoon psyllium husk powder
  • sea salt and ground black pepper, to taste
  • avocado oil spray( or other oil spray of option )

ASSEMBLY:

  • 4(* )cups shredded kale or cabbage( or a mix) sliced fresh dill or more parsley(* )lemon wedges
  • Guidelines(* )Make the lemony tahini sauce. In a medium bowl, blend together the tahini, lemon passion, lemon juice, garlic, olive oil, dijon mustard, agave, salt, and pepper. Then, include the ice water and blend up until smooth. The colour of the sauce must fade and the texture ought to be a little thick. If it’s too thick, include more water by the teaspoon up until you have the best consistency. Reserve in the refrigerator.
  • Preheat the oven to 375 ° F. Line a baking sheet with parchment.

Location the rinsed quinoa in a little pan together with 1 cup of filtered water and a pinch of salt. Cover the pot and location it over medium-high heat. Bring the quinoa to a boil. Then, lower to a simmer, get rid of the cover, and cook up until practically all of the water is soaked up, about 15 minutes. Eliminate the quinoa from the heat and let it cool.

  • Once the quinoa is cool and dry, include it to a big bowl together with the mashed sweet potato, hemp seeds, dietary yeast, Old Bay, parsley, onion powder, garlic powder, paprika, lemon passion, psyllium husk powder, salt, and pepper. As soon as uniformly blended, taste the mix for spices and change if needed.
  • Gently spray the parchment-lined baking sheet with oil spray. Divide the sweet potato cakes mix in 4 equivalent parts. Gently oil your hands and from each part into a patty. Location each patty on the oiled parchment, offering each some area.
  • Bake the sweet potato cakes for 35 minutes, thoroughly turning them over at the middle. As soon as the sweet potato cakes are browned on the outdoors and company, eliminate them from the oven and let them sit for 5 minutes.
  • In a different big bowl, toss the shredded kale/cabbage with enough of the lemony tahini dressing to coat. Season the greens with salt and pepper and toss to coat.
  • Divide the lemony slaw uniformly amongst 4 plates. Leading each stack of slaw with a warm sweet potato cake. Drizzle additional lemony tahini sauce over the sweet potato cakes and surface with some sliced dill/parsley and a lemon wedge. Delight in!
  • Notes
  • These cakes must be crisp on the outdoors and soft/moist on the within. Keep in mind to turn them over at the middle!
  • I utilized a mix of lacinato kale and red cabbage for my slaw due to the fact that I have an abundance of both in my garden. You might likewise utilize shaved fennel, shaved carrots, broccoli stems, all examples!

I bake entire sweet potatoes as part of my meal preparation each week. For this dish, I ‘d suggest the prepared and cooled flesh of approximately 1 medium sweet potato.

  • The drier the quinoa is when you blend it, the much better your sweet potato cakes will be!
  • Published in appetiser, fall, velvety, earthy, gluten totally free, main dish, nut totally free, refined sugar-free, roasted, salad, sauce, side meal, spring, summer season, sweet, vegan, winter season
  • Program
  • Conceal

Sweet potato cakes perched on top of a lemony slaw, photo is taken at a side angle with a blue-grey background.

supal// @supaldesai_ Taking the slaw dish to have tonight with my supper and conserving the sweet potato cake for another time! Reply

  • Brittany Scully

    I just have lentils on hand, do you believe it would go all right with that sub? Reply

  • Laura

    In location of the quinoa? I do not believe the lentils would be “sticky” sufficient to be sincere. They’re likewise a fair bit much heavier, which may make the resulting cakes rather thick. May be finest to wait up until you have some quinoa ready!;-RRB-
    – L

    • Reply

      La Torontoise
      Laura, I have actually read your blog site for several years however just now handle to compose …
      These cakes look precisely like what I am imagining tonight:–RRB- Thank you !!


  • I have whatever in the house to make them.

    One concern though: what other salad would you recommend to match the sweeet potato cakes?
    All the very best!
    Reply

    Laura

    Thank you a lot for this kind remark! I truly value it. If you’re not into the slaw, I believe a peppery arugula-based salad would be excellent with the natural sweet taste of these cakes!
    – L

    • Reply

      Timothy Pakron
      Yum yum yum!!! These look so excellent. And the shots are Stunning! Reply

  • Nanda

    Exists any practical replacement for the psyllium husk? Thanks! Reply

  • Laura

    I believe that you might leave it out and they would still be great. The psyllium is simply an additional insurance plan for the cakes holding together. Simply be additional cautious when you’re turning them over:-RRB-
    – L

    • Reply

      sweetC
      What about flax or chia meal? They are my go to for holding my cakes together! Laura

      • Yes, certainly a teaspoon of ground chia or flax would likewise be excellent!

        – L

      • linda M doyle

        Sure would be great if this website released the dietary worth of the dishes.
        Reply

  • Laura

    Hello Linda, Food has to do with delight and imagination for me, and I enjoy to show that very same energy here! If you personally require nutrition worths for your meals, there are great deals of totally free nutrition calculators online/in mobile app kind that are extremely simple to utilize!
    – L

    • Reply

      Lorna
      These look excellent. Thanks a lot, that’s supper arranged for tomorrow! Reply

  • Anthea Smyth

    Thanks a lot for this– I made them for supper and they were tasty! Can I ask where your plate is from– it’s stunning!

  • Reply

    Laura

    So delighted you enjoyed them! The plate is from a store that’s regional to me called Oliver and Rust. Their site: https://www.oliverandrust.com/
    – L

    • Reply

      Erin
      I’m feeling that very same energy today! Getting lots done, however likewise discovering it difficult to concentrate on something at a time. Favourite fall crop– I’m still enjoying the last of the treasure tomatoes and utilizing them all over I can. It resembles the last little taste of summer season prior to the seasons alter. I’m making a crostata with them for supper tonight! Reply

  • Liz Mackay

    Wondering if I could double this and freeze some? Possibly simply prepare them all, and cool
    on a tray, freeze then bag? and reheat at 350?


  • What do you believe?

    Thank you! Like your cookbook and your blog site!!
    Reply
    Laura
    Hello Liz! I have not frozen these, however if I was going to, I ‘d opt for the precise technique that you explained:-RRB-
    – L

    • Reply

      Joshua Howard
      I made it today and the taste is incredible! Thank you for this dish and clear directions! Reply

  • Sarah Velez

    Wow, these appearance great! I am not a substantial fan of quinoa however believing millet might sub in here simply fine? Reply

  • Laura

    Yep, millet would be excellent!
    – L

    • Reply

      Nicole
      Hello Laura, your sweet potatoes appear like it is cook in the oven. Can you inform me how you prepare it? And thank you a lot for your tasty dishes and great images. Nicole Reply

  • Laura

    Hello Nicole,
    I puncture a couple of holes in my sweet potatoes with a fork, cover them in aluminum foil, and bake them in a 400 oven for about 40-45 minutes, or up until they feel soft.


    • – L

      Reply
      Justine
      Hi Laura– I have actually never ever talked about anything prior to however I have actually made these 3 or 4 times now. For some factor I can never ever follow dishes precisely, constantly including a little, excluding a little. However my last effort was so excellent … I formed them more like croquettes (no psyllium husk) and i likewise included dried chilli. As the UK does not have things like Old Bay I needed to make it from a dish. Anyhow it was all magnificent although I increased it by 3 and I no longer utilize oil. I have actually discovered that a gorgeous company pointy white cabbage with peas and sliced spring onions in the tahini dressing is a discovery which is now made a minimum of two times a week. This dish and your cauliflower in a green tahini dressing are my 2 preferred dishes (plus a great velvety curry obviously) of perpetuity. I enjoy your cookbook and nobody has more stunning or attracting pictures Reply

  • Em

    Just how much prepared quinoa is this? In dishes with prepared grains, and so on, it would be excellent to understand measurements after cooking– extremely for those who batch- or pre-cook quinoa. Thanks! Reply

  • Laura

    Dry quinoa typically formulate to 3 times the quantity you began with. Given that we utilize 1/2 cup dry quinoa here, you will require 1 1/2 cups prepared quinoa.
    – L

    • Reply

      Allison
      Hi, What can I utilize in location of the dietary yeast? Reply

  • Personal

    The photo and dish are misleading. There is no method deep space the patties are that crispy all around in an oven. That’s either a phony photo or deep fried. I attempted it anyways, and to not a surprise of mine- it’s one huge piece of mush. And no. I didnt do anything incorrect. And I’m a very skilled and extremely effective cook. A minimum of on dishes that do not misrepresent themselves. I would choose you confess to the fact than pretend this result can be attained without a great deal of oil. Overall wild-goose chase. Reply

  • Laura

    Hi there,
    I’m sorry that your experience with this dish was so deeply distressing. Recommending that I require to “confess to the fact” which my pictures are phony is a bit significant though.


    • – L

      Reply
      Julia
      I made them the other day, and they were tasty and crispy! Not as crispy as they would have been had a deep-fried them, obviously, however I followed Laura’s directions to gently oil my hands while I formed the patties, and they held together perfectly, and had a good light crisp on the exterior. I can’t wait to make them once again !! And they looked quite like Laura’s pictures– well … possibly not rather as consistent, and my plates aren’t as quite, however they browned up perfectly!!

    • Thanks for the great dish!!

      Reply

      Theresia

      These patties were not just tasty however they came out of the oven completely crispy and perfectly formed. You might wish to attempt this dish once again. Whatever was definitely delish! I made this the other day for supper and enjoyed it!! Reply

    • Marilyn

      Can not wait to attempt these! Reply

  • Dawn

    I’m simply curious about why the water for the sauce requires to be ice cold. Reply

  • Kelly

    Me too! I could not determine why and wonder. Reply

    • Laura

      I discovered the cold water technique from seeing a video with Chef Michael Solomonov! It simply appears to make any tahini-based sauce blend up a lot creamier and more oxygenated in such a way? I see a distinction if the water isn’t cold now, so constantly define it.
      – L

      • Isabelle

        I too had a hard time to get these crispy in the oven, so I simply tossed them in the air fryer and had excellent success! Delicious.
        Reply

  • Jaime

    Made these today- excluded cornhusk and Old Bay due to the fact that I didn’t have on hand. They were still tasty! Thank you! Reply

  • Corinna

    Simply made these and they’re excellent, truly yummy. No old bay in the UK however didn’t appear to matter to the taste. Subbed flax for psyllium husk and they held together completely. Thanks Laura! Reply

  • Megan

    Simply made these for lunch & they’re definitely tasty! Perfect for a warm fall day. Mine ended up perfectly– much like the images. Thanks for sharing your imagination & love of food! Pity some folks are despiteful about easily shared copyright. Reply

  • Michele E Razo

    Do you have the dietary material for these dishes noted anywhere? For those people with health issues that require to track those numbers!:-RRB- These look tasty! Reply

  • Laura

    Hello Michele,
    I do not publish dietary info on my website due to the fact that cooking is truly about the pleasure and enjoyment for me. There are great deals of totally free, user friendly dietary calculators online for your own individual usage though! I have actually heard excellent aspects of My Physical fitness Buddy:-RRB-


    • – L

      Reply
      Leah N
      This was excellent. I truly enjoyed the tahini dressing and slaw in specific. Reply

  • Marianne

    5 stars
    I truly enjoy this dish. It will be on routine rotation from now on. I changed the Old Bay spices by some Southwestern spices mix (cause I didn’t have Old Bay spices) and it was tasty! Thanks for the excellent dish. Reply

  • Annie

    5 stars
    This dish is genuinely amazing. I enjoy making a batch and consuming on them throughout the week, for any meal! I likewise include whatever sounds excellent to the patties, and have actually had success with carefully sliced kale and beet greens/stems when I do not have parsley. Roasted pumpkin seeds are likewise a beautiful crispy addition. Last time I made this I sluggish roasted some in-season cherry tomatoes up until great and jammy, then topped the patties together with that spot-on sauce. Elegant. Thank you for such a terrific dish … among my all-time vegan favorites! Reply

  • Grace

    5 stars
    Hi! Thrilled to attempt this dish next week. I have a sesame allergic reaction and can’t utilize tahini. It will not be the very same, however do you believe plain yogurt would work? Thank you !! Reply

  • Laura

    I believe plain yogurt ought to be great! I would include an additional drizzle of olive oil also to get that additional rich texture.
    – L

    • Reply

      Grace
      Hi, I have a sesame allergic reaction- Do you believe plain yogurt could replacement for the Tahini? Thank you! Reply

  • Laura

    Hello Grace,
    Plain yogurt will work great! I would include a drizzle of olive oil to offset the abundant texture.


    • – L

      Reply
      Kayla
      I make these all the time. They come together quite fast, and I enjoy the taste mix. the old bay and sweet potato combination is never ever one I would have done, however it tastes excellent. Love the sauce also, however I’m a sucker for any lemon tahini anything. The only thing is, when I began making these, I didn’t have psyllium husk or hemp seed, so I subbed those both for a tablespoon of chia seed, and now that’s what I do as a matter of course. I’m just including this remark in case somebody remained in a comparable scenario, active ingredient sensible, and was on the fence. They’re excellent! Reply

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