Recipe: Sweet Potato Cake Patties with Lemony Slaw

Ingredients

Prepare the lemony tahini sauce by whisking together tahini, lemon zest, lemon juice, garlic, olive oil, dijon mustard, agave, salt, and pepper in a bowl. Add ice water and whisk until smooth.
Preheat the oven to 375°F and line a baking sheet with parchment paper.
Cook quinoa in a saucepan with water and a pinch of salt until almost all water is absorbed. Let it cool.
In a large bowl, combine the cooled quinoa with mashed sweet potato, hemp seeds, nutritional yeast, Old Bay, parsley, onion powder, garlic powder, paprika, lemon zest, psyllium husk powder, salt, and pepper. Mix well and adjust seasoning if necessary.
Form the mixture into patties and place them on the prepared baking sheet. Lightly spray with oil.
Bake the patties for 35 minutes, flipping them halfway through until browned and firm.
In another bowl, toss shredded kale or cabbage with enough lemony tahini dressing to coat, seasoning with salt and pepper.
Serve the slaw topped with warm sweet potato cakes and drizzle with extra tahini sauce, garnished with dill or parsley and lemon wedges.

Servings

Calories

250

Total fat

12g

Total carbohydrates

30g

Total protein

10g

Sodium

200mg

Cholesterol

0mg