The Secret Recipe Club is a monthly event that pairs food bloggers in secret so that they pick a recipe from their assigned partner, and blog about at the exact same time. My group always posts on the last Monday of the month, but we had a vacation break in December. Having barely survived SRC withdrawal syndrome, here I am to report on the outcome of my virtual stalking of Nicole’s site, Hapa-tite. I was delighted to learn the rationale behind her blog’s name: Hapa is a Hawaiian word that means “half” and is used to describe a person of mixed race with partial roots in the Asian or Pacific Islander heritage. Hawaii is one of our favorite spots on earth for a vacation. We love the atmosphere, the music, the pace of life, the people, and you cannot beat the weather. Weather? Sore subject. As I type this on a Sunday morning, a foot of snow is laying in our backyard. Simply put: a meteorological tragedy. But, rather than dwell on the harsh reality of January in Kansas, I will tell you that two other recipes fought very hard to be featured in the Bewitching today: her Chicken-Lime Skewers with Apricot Glaze, and her Pork Souvlaki. In the end, the chance to use my black, red & white quinoa made me go for these tasty little fritters.
QUINOA AND SWEET POTATO CAKES
(from Hapa-tite, inspired by original recipe from Cannelle & Vanille)
makes 8 cakes
1/2 cup (90 g) quinoa, rinsed
1/2 teaspoon salt, divided
2 tablespoons olive oil
1 shallot, diced
1 + /2 cups (about 200 g) grated sweet potato
1/4 teaspoon coriander
1/4 teaspoon black pepper
2 eggs
1/3 cup (50 g) Panko bread crumbs
1/3 cup finely grated Parmigiano cheese
2 tablespoons finely chopped parsley
1 tablespoon finely chopped chives
grape seed oil for frying
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Bring 1 cup (250 ml) of water to a boil in a small saucepan over high heat. Add quinoa and 1/4 teaspoon of salt. Stir, reduce heat to medium low, cover with a lid, and cook for 20 minutes until quinoa has absorbed all the water and it’s tender. Set aside to cool.
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Heat a medium saute pan over medium high heat. Add the olive oil and cook the shallot for 3 minutes. Add the grated sweet potato, 1/4 teaspoon salt, coriander, and black pepper, and cook for another 3 minutes. Set aside to cool slightly.
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In a bowl, whisk together the eggs, breadcrumbs, cheese, parsley, and chives. Add the cooled quinoa and sweet potato mixture. Stir to combine.
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Heat a large saute pan over medium high heat. Add enough grape seed oil to cover the bottom of the pan. Spoon 1/4 cup of the mixture and shape it into a round cake. Add enough cakes to the pan without overcrowding it. Cook for 3 minutes on each side or until golden. Finish frying all the cakes. Drain them on paper towels before serving.
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ENJOY!
to print the recipe, click here
Comments: Aren’t these cakes the most colorful thing ever? I modified the recipe a little bit, adding more sweet potato than called for, and using a mixture of different quinoa colors instead of only white. They turned out quite festive. Those who have gluten intolerance can use gluten-free bread crumbs, or I suppose almond flour could go well too. You could probably get by with only 1/4 cup of almond flour as a binder. I also think some grated ginger could be fantastic together with the coriander and the herbs. Fun things to try.
Nicole, it was great to get to know your blog a little better this month, I see that 2014 will bring wonderful things to your life, like moving to a new home and getting married… Good luck with all your projects, and if you succeed in de-cluttering, tell me your secret! 😉
If you want to see what my fellow Secreters were concocting in their kitchens this month, poke the blue frog at the end of the post. I think she might be Hawaiian, who knows? She sure seems to have that aura of happiness that comes with the islands…
ONE YEAR AGO: Pumpkin Bolo de Fuba’ Cremoso
TWO YEARS AGO: Citrus-crusted Tilapia Filets
THREE YEARS AGO: Bran Muffins, not just for Hippies
FOUR YEARS AGO: Flourless Chocolate Cake
Bewitching Kitchen 
Oh I love the Islands also! Remember wanting to have my ashes scattered from Nuuanu Pali [what a macabre statement, but true!]. These cakes sound so like ‘me’ I just have to try them next weekend 🙂 ! Quinoa AND sweet potato: foodie heaven for me tho’ I would not have minded the chicken-lime skewers either. And now to go look up Nicole’s site!!!!
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Totally understand your remark about the scattering of the ashes, in fact it is my desire, but we haven’t formalized it in our wills. I am NOT in a hurry. 😉
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Neither have I and am vacillating twixt that and the wonderful Sydney Botanical Gardens above the Opera House!!! Actually quite a happy choice if one is sensible!!!! I AM NOT IN A HURRY EITHER, THANK YOU!!!!
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The cakes are indeed quite colourful. I’m going to have to give quinoa a try one day … hopefully when my pantry clearout progresses further.
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For some people, quinoa is an acquired taste. I just read in a cooking forum that some folks are turned off by the appearance of cooked quinoa. I happen to love it, and I enjoyed it from the first time I had it. But it must be well rinsed, otherwise it will taste kind of bitter.
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I’ve yet to make quinoa patties, It’s usually in salad mode that I eat it. So many great ingredients in this recipe Sally! And I can imagine the crunch!
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Indeed, the quinoa gave the cakes some nice texture, not too hard, just right…
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Ooh, I love quinoa and what a clever, tasty use of it! And so pretty, too. =) Sounds like you got an awesome blog this month – great choice for the first SRC post of 2014!! Amy @ Fearless Homemaker
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Very nice take on quinoa AND sweet potatoes… loved these cakes!
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Love the colors in this recipe! My sister was just giving me a recipe for farro and zucchini cakes yesterday- such a great way to make healthy grains into something a little more friendly for the non-adventurous eater! I love the Secret Recipe Club idea as well!! How did you get involved in that?
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Jamie, it’s been a loooong time – I’ve been a member of the SRC for over 2 years now, and love it! if you are interested, log into the site and drop an email to the moderators. I know there is a long line of bloggers waiting, but some people drop out, giving a spot to newcomers… would be great to have you as a part of the group!
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Yum! I’m always ready for another tasty quinoa recipe and these sound delicious. Did you serve them plain or with a sauce?
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Hello, SeattleDee! I served them plain, actually. But of course, they could go well with many simple sauces on top – maybe an avocado cream sauce? or some type of a curry concoction?
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Never been to Hawaii – but on my bucket list! These cakes look fantastic, all the colors are just beautiful, and I’m a huge sweet potato fan 🙂
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Me too, love sweet potatoes in any type of recipe!
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These look great, I love the extra color you added in to them! ^_^
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Great to “see’ you here! Yes, the color of the quinoa turned them in to slightly different beings… a fun recipe to make AND consume! Quite filling, actually…
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Another way to serve quinoa! I have a large bag of quinoa and my family is getting bored with the few ways I have to use it. Thankyouthankyouthankyou! Great SRC selection!
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I rarely make plain quinoa, I feel that cooked by itself it is kind of bland. But it shines in this type of preparation… Hope you try it and love it too!
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I’m always looking for great quinoa dishes – it’s a great way for me to get my protein. I love this one, Sally! Great SRC pick!!
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You and me both… I have too many quinoa recipes saved, and not enough opportunities to try them all… story of my life!
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Those looks great Sally, I have never had quinoa that I know of, I am going to try your recipe! 🙂
Michael
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If you never tried quinoa, make sure to rinse the seed very well before you use it… that is the single most important step, otherwise you WILL Hate it! 😉
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Your quinoa cakes are so colorful and they sound absolutely delicious! Great pick this month 🙂
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THanks, Melissa! I think it was a great recipe to start the SRC year!
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What a great choice! Your black, red and white quinoa is gorgeous — what an explosion of colour and it really comes through in that first photo. Great all-around recipe too. Although… I think I might also link over to those delicious sounding Chicken-Lime Skewers with Apricot Glaze :). (Sally, if you can believe it — and I have a feeling you will 😉 — I just bookmarked some quinoa zucchini fritters last night!!).
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Quinoa zucchini fritters! HA! No, I am not surprised, it’s that cosmic thing… 😉 😉 😉
I hope you will blog about it at some point, that sounds delicious!
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Great SRC pick~ My son and daughter-in-law just got back from Hawaii yesterday~ They loved it~ I have never tried quinoa,but I am definitely going too. Lynn @ Turnips 2 Tangerines
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Hello there, Lynn! Nice to “see” you here! Oh, how I wish I was GOING to Hawaii tomorrow…. get away from the cold and lay on a beach for some serious sun-tanning sessions! (don’t tell my dermatologist)
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I’ve have been having a hard time getting on board with quinoa. But the only way I’ve liked it is in patty form like you made. Sweet potato is an addition I hadn’t thought of….sounds yummy! Great SRC pick!
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I think you are not the only one, lots of people dislike the texture, but when it’s incorporated in a dish as a component, the textural thing is gone – I hope you give this one a try, but maybe a similar patty could be made with couscous? I think I saw a show by Giada doing something like that…
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Oh my gosh YUM! I want one right now!
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We enjoyed leftovers for a couple of days, just warmed up in the microwave… delicious!
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Well, I think you made the right choice with these quinoa cakes! I love the sweet potato infusion…two of my favorites in one bite!
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I almost went with the pork, but decided that this was a more unusual dish, and fun to try
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I hear so many good things of the secret recipe club. It’s a perfect way to expand horizons and these sound great!
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It is nice for many reasons – you get to explore a food blog in depth, which is not always something we have a chance to do. Time constraints, cookbooks calling us, magazines – so it’s nice to have a good reason (and a deadline) to choose ONE recipe from a blog. And, of course it the blogger is geared towards cakes, I go into hyperventilation right away… 😉
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Nice selection! I haven’t seen that colorful quinoa here, but I’ll be stalking the grocery aisles for it now:) Love this recipe.. and I, too, love the Secret Recipe Club. Maybe this is the year for me to give it a try! xx
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OH, I would LOVE to have you in group D!!!!!! Fingers crossed… I hope you ask to be a part of the group, and the wait won’t be too long
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I’ve never cooked with quinoa before. Will definitely have to give these a try!
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It is a good recipe to start enjoying quinoa – I bet most people will like it served this way
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so colorful and looks do delicious. I have never used quinoa in this manner before.
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It was my first time too…. lots of fun!
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I have wanted to make quinoa cakes for a long time. I love sweet potatoes so this seems like a great recipe to start with. Great pick!
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Thank you, Emily! I now want to try a zucchini quinoa type cake, so I’ll wait for Kelly to show me the way. If you don’t know her blog, you must stop by, she left a comment above, her blog name is Inspired Edibles…
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These look delicious Sally, and have one of my favorite treats in them, sweet potato. I’ve just started experimenting with quinoa, and this looks like the perfect recipe to do that with. Pinned it and great job this month!
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Oh, you pinned me! I am flattered… or, should I say… pinned? 😉
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You KNOW how much I love sweet potatoes….can’t wait to try this awesome recipe!
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It’s hard to resist something that mixes sweet potatoes with quinoa, don’t you think? Perfection!
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These look great! The crispy edges are calling my name, and I love the mix of colors. Adding ginger sounds great too.
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The colors were surprisingly cute, but if you go to her original post, you’ll see that even monochromatic quinoa (now THAT’s a catchy name) works very very well…
as to the crispy edges, I am soooooo happy with our Supernova stove! THe thing is awesome!
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Very cute post Sally! I haven’t tackled quinoa yet but I need to.
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Go for it, Karen! Hope you like it…
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Yummy! These look really really good. Visiting from group D
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Thanks for stopping by, Kirstin! Hope you are having fun browsing all sites… quite a nice collection of recipes this month!
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I love how colorful these cakes are!
I only have the plain quinoa, I need to look for the black ,red and white one. I love what it does to a recipe “visually” 🙂
Pinning this recipe to try as soon as possible
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This is so me- so glad to have found your blog! I make different “cakes” with sweet potatoes all the time, these look fantastic. Sweet potatoes and quinoa are both ingredients you can easily find organic versions of so they’re perfect for me 🙂 Feel free to check out my blog anytime, I write about living an organic lifestyle on a budget (which these cakes would certainly be good for!) Can’t wait to try them.
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Thanks for stopping by! These Quinoa cakes are the best!!!! Looking forward to making them again 🙂
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Made the quinoa sweh et potato cakes today, we liked them a lot – definitely something I will make again.
Btw, it’s easier to shape the patties, place them on a cutting board sprinkled with panko, and refrigerate them for at least half an hour, before baking. They firm up and will be less likely to fall apart.
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Great tip! I will be sure to do that next time, they are quite fragile, aren’t they?
thanks for giving me feedback!
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Thank you for the great recipe! I’m a fan of all kinds of vegetable cakes therefore I figured out a few tricks 🙂
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