Ingredients

The following ingredients have 4 Servings
  • 1/2 cup dry Red Quinoa
  • 1 cup water
  • 1 medium size Sweet Potato
  • 3 green onions chopped, white and green parts divided
  • 1/2 cup red pepper chopped
  • 2 eggs
  • 6 Tbs flaxseed meal
  • 2 tsp coconut oil
  • 1/2 tsp ground Himalayan Pink salt
  • 1 tsp ground pepper
  • 2 tsp coriander
  • 2 tsp chili powder
  • 1 tsp ground red cayenne pepper
  • 1 tsp garlic salt

Instruction

  • In medium sauce pan add Quinoa and water.
  • Bring to a boil then cover and simmer on low 20 minutes.
  • While Quinoa is cooking, peel sweet potato and chop into 1 inch pieces.
  • Place potato pieces in microwave safe bowl and heat in high for 6 minutes or until soft.
  • Let cooked Quinoa and potato cool 5 minutes or so before handling.
  • Preheat oven to 425 degrees.
  • In large frying pan add coconut oil, chopped red pepper, and white parts of the green onion.
  • Save the green parts of the onion when mixing everything together.
  • Cook until soft, about 5 minutes.
  • In large bowl add Quinoa, potato, green onions, red pepper, flaxseed, salt, pepper, coriander, chili powder, red cayenne pepper, and garlic salt.
  • Add 2 eggs, mix well.
  • Form into small cakes or patties with hands
  • Place cakes on baking sheet lined with parchment paper
  • Cook 20 minutes flipping cakes half way through