Ingredients

The following ingredients have 4 Servings
  • 1/4 cup uncooked quinoa
  • 1/4 cup uncooked farro
  • 3 teaspoons coconut oil (divided)
  • 1 shallot (minced)
  • 2 garlic cloves (minced)
  • 3 cups baby spinach (chopped)
  • 1 cup grated sweet potato (about 1 medium potato)
  • 2 tablespoons chopped cilantro
  • 3/4 cup Gold Medal® whole white wheat flour
  • 2 eggs (lightly beaten)
  • 6 ounces lowfat plain Greek yogurt
  • 1 teaspoon Madras curry powder
  • 1 Tablespoon lime juice
  • lime wedges (for serving)

Instruction

  • Add the quinoa, farro, and 1 1/2 cups of water to a small saucepan. Bring to a boil, then cover and simmer for 15 minutes.
  • Meanwhile, heat 1 teaspoon coconut oil in a medium skillet. Add the shallot and garlic and cook 1-2 minutes, or until softened. Add the spinach and cook 3-4 minutes, or until wilted.
  • In a mixing bowl, combine the cooked quinoa and farro, spinach, sweet potato, cilantro, and flour. Mix in the eggs and season with salt and pepper.
  • Heat the remaining coconut oil in your skillet until it shimmers. Scoop 3/4 cup of batter into the pan; use the back of a spatula to press it into a patty shape. Cook 2-3 minutes on each side, or until golden brown. Let drain on a paper towel. Repeat with remaining batter.
  • To make the dipping sauce, combine the yogurt, curry powder, and lime juice. Season with salt.
  • Serve the sweet potato and quinoa patties with curry sauce and lime wedges.