Sweet Potato-quinoa Cakes

Christian, it does not need to be this complicated! Do you really think the infinite lover of our soul has neither the desire nor power to keep you from despair? Didn’t He promise you His joy (Jn. 15:11)? Didn’t He promise you true life? So, not to minimize any of our trials, but when we despair, we can’t blame God. The trial is only made worse through our own choices and ignorance or unwillingness to do it God’s way and His ability to bring joy despite and through the trial (Jas. 1:2). We choose the bad attitude. We choose the unhealthy conversations. We choose to the bad theology. We chose to be ignorant of biblical teaching. We choose to exhibit unbelief in the promises of God.

Randy Smith

CATEGORY	CUISINE	TAG	YIELD
Eggs, Vegetables	Vegetarian	New, Vegtime8	18	Servings

INGREDIENTS

1		Egg
2		Egg whites
3	c	Cooked quinoa
		see Basic Quinoa
2	c	Peeled, grated sweet potato
		about 1 medium
2		Thinly sliced scallions, 1
		cup
		white and light green
		parts
1		Finely chopped cilantro, 1
		cup
1/2	c	Quinoa flour
2	t	Coarse salt
1/2	t	Freshly ground black pepper
		Vegetable oil for frying
		Lime wedges for garnish

INSTRUCTIONS

MAKES 18 CAKES OVO-LACTO  These crispy little cakes are perfect for
brunch-try a few strips of  vegetarian sausage or bacon on the side.
They also make a nice supper  topped with a little salsa. You can find
quinoa flour at natural food  stores.  Preheat oven to 200F. In large
bowl, lightly beat egg and egg whites.  Add quinoa, sweet potato,
scallions, cilantro, quinoa flour, salt and  pepper and mix well. Let
stand 15 minutes.  In large skillet, heat 2 teaspoons vegetable oil
over medium-high heat  until hot but not smoking. Cook cakes in
batches, using about 1/4 cup  of quinoa mixture for each cake and
flattening slightly with back of  spoon to form a 3-inch disk. Cook
until golden brown, about 3 minutes  per side, reducing heat if cakes
brown too quickly.  Drain on paper towels and keep warm in oven. Repeat
with remaining  cakes, adding more oil to pan as needed. Serve hot with
lime wedges  to squeeze over cakes.  PER CAKE: 68 CAL.; 3G PROT.; 1G
TOTAL FAT (0 SAT. FAT); 12G CARB.;  12MG CHOL.; 251 MG SOD.; 1G FIBER
Converted by MC_Buster.  By Kathleen <schuller@ix.netcom.com> on Jun
05, 1999.  Recipe by: Vegetarian Times Magazine, June 1999, page 36
Converted by MM_Buster v2.0l.

A Message from our Provider:

“A spirit of thankfulness is one of the most distinctive marks of a Christian whose heart is attuned to the Lord. Thank God in the midst of trials and every persecution. #Billy Graham”

Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 111 Calories From Fat: 18 Total Fat: 2g Cholesterol: 10.3mg Sodium: 270mg Potassium: 172.2mg Carbohydrates: 18.4g Fiber: 2g Sugar: <1g Protein: 4.8g