Golden Sesame Sweet Potato Quinoa Cakes with Plum Ginger Yogurt

Golden Sesame Sweet Potato Quinoa Cakes with Plum Ginger Yogurt 🌿🍠 These golden little cakes are crisp on the outside, tender in the centre and packed with sweet potato, quinoa and toasted sesame. The plum ginger yogurt makes them feel special without much effort: cool, creamy, lightly sweet, a little sharp from lime and warm from fresh ginger. They work beautifully as a brunch plate, a lunch bowl topper or a bright vegetarian dinner with salad. ✨ Yield: 12 small cakes Time: about 40 minutes Ingredients For the cakes: - 2 packed cups grated sweet potato - 1 1/2 cups cooked quinoa, cooled - 1/2 cup chickpea flour - 1 large egg - 2 spring onions, finely sliced - 3 tablespoons chopped coriander, parsley or mint - 2 tablespoons sesame seeds, plus extra to finish - 1 tablespoon olive oil, plus more for frying - 1 teaspoon ground cumin - 1/2 teaspoon ground coriander - 1/2 teaspoon fine salt, plus more to taste - 1/4 teaspoon black pepper - Pinch of chilli flakes, optional - Lime wedges and extra herbs, to serve For the plum ginger yogurt: - 1 cup thick Greek yogurt - 3 tablespoons plum jam or finely chopped roasted plums - 1 teaspoon finely grated fresh ginger - 1 tablespoon lime juice - 1 teaspoon lime zest - 1 teaspoon olive oil - Small pinch of salt Method 1. Prep the sweet potato. Grate it coarsely, then squeeze it firmly in a clean towel or with your hands over the sink until it no longer drips. This helps the cakes crisp instead of steaming. 2. Mix the base. In a bowl, combine the squeezed sweet potato, cooked quinoa, chickpea flour, egg, spring onions, herbs, sesame seeds, olive oil, cumin, coriander, salt, pepper and optional chilli. Stir until the mixture feels damp and clumps together when pressed. Rest for 10 minutes so the flour hydrates. 3. Shape the cakes. Divide into 12 small patties, pressing each one tightly so the quinoa and sweet potato hold together. If the mix feels loose, add another spoon of chickpea flour; if it feels dry, add a teaspoon or two of yogurt or water. 4. Fry until crisp. Heat a thin layer of olive oil in a non-stick or well-seasoned pan over medium heat. Cook the cakes for 3-4 minutes per side, until the edges are browned and the centres feel set. Work in batches and avoid moving them too early. 5. Keep them lively. Transfer cooked cakes to a rack or warm tray while the rest fry. A plate can trap steam and soften the crust. 6. Make the yogurt. Stir Greek yogurt with plum jam or roasted plums, grated ginger, lime juice, lime zest, olive oil and salt. Taste: add more lime for tang, more plum for softness, or a little ginger for extra warmth. 🥣 7. Serve. Spoon the plum ginger yogurt onto plates or into a bowl, add the hot cakes, then finish with sesame seeds, herbs and lime. Serve with cucumber salad, crunchy leaves or a bowl of grains if you want a fuller meal. Storage and serving tips - Best texture: eat the cakes hot, after a 2 minute rest on a rack. - Make ahead: shape the cakes up to 12 hours ahead and chill between parchment. - Reheat: warm in a dry pan or toaster oven until the edges crisp again. - Sauce swap: use apricot jam, blackberry jam or roasted grapes if plums are not available. Save this one for a bright vegetarian plate with crisp edges and a cool creamy dip. Tasteloom.club 💚