Sweet Potato Quinoa Cakes with Pomegranate Guacamole
Sweet Potato Quinoa Cakes with Pomegranate Guacamole! A flavorful side dish for the holidays. Savory potato cakes with guacamole, feta and pomegranate.
Have you ever seen a more festive side dish? All my favorite flavors in one simple snack or appetizer. Crispy sweet potato cakes, perfect guacamole, juicy pomegranate arils and creamy, creamy feta. It’s a texture of holidays right on your plate.
Like most things around here, these fritters are easier to whip up then they look. Cook the taters and the quinoa, throw everything in a bowl with some herbs and binders and ta-da. Sweet potato cakes are ready for the topping. Even being lightly fried, they are still packing a nutrient-punch. Rich in protein, healthy fats, antioxidants and fiber. Beautiful, healthy and easy; the holiday-entertaining trifecta.
And yes, for this one, we do use and love the classic Wholly Guacamole. The chunks of real avocado, the creamy texture and homemade, lightly spiced taste… it’s just the best of the best. I know you could make your own guacamole for this dish, but why? There are a million things on the to-do list, don’t let homemade guac be one of them.
Wholly Guacamole is also gluten-free, vegan and free of fillers or artificial flavors. 🏆 But really, the taste is all that matters. You guys know how I feel about my guacamole, it’s one of my 5 food groups and I can’t imagine going a day without a scoop or two of my favorite green fruit. Wholly Guacamole has completely changed my mind about what packaged guacamole can be. It’s everything I want in a guacamole, with none of the work or waiting for avocados to be just ripe. Open, scoop, top and go.
Unofficially, pomegranate seeds are meant for the holiday season. Green avocado + ruby red pomegranates; it works on so many levels. My mom likes to stir feta and pomegranate seeds into her guac this time of year and I thought it would be the perfect color and taste combo for these crispy potato cakes. Once again, mom was right.
The best thing about these cakes is that you can make them any size you need. Mini for a passed appetizer version or larger for a side dish. And, um, a fried egg on top also makes for the perfect brunch. Trust me on this.
If you try this recipe, let me know! Leave a comment, rate it, and tag your Instagram photos with #delishknowledge . I absolutely love seeing your creations. Happy cooking!
Sweet Potato Quinoa Cakes with Pomegranate Guacamole
Ingredients
- 4 tablespoons olive oil, divided
- 2 sweet potatoes, peeled and chopped (~5 cups of sweet potatoes)
- 1/2 cup red onion, diced
- 3 cloves garlic, minced
- 1/2 teaspoon salt + 1/2 teaspoon ground pepper
- 1 cup cooked quinoa
- 1 large egg, beaten
- 1/2 cup bread crumbs
- 1/4 cup all-purpose flour
- 1/4 teaspoon smoked paprika
- 1/8 teaspoon cayenne pepper
- 1/2 teaspoon cumin
- 1 8 ounce package classic Wholly Guacamole
- 1/3 cup crumbled feta
- 1/2 cup pomegranate arils
Instructions
- Heat 1 tablespoon olive oil in a large skillet over medium heat. Add the sweet potato, red onion, garlic and pinch salt and pepper. Cook, stirring often, until potatoes are soft. If potatoes start to stick, add a tablespoon or two of water to the mixture.
- Once the potatoes are soft, mash into chunks and let cool slightly.
- Add the mashed potato mixture to a large bowl along with the eggs, quinoa, bread crumbs, flour, paprika, cayenne and cumin. It should be a slightly thick batter.
- Heat the remaining olive oil in a large skillet over medium heat. Form the quinoa mixture into small patties ~1/8 cup each. Place in the skillet and cook until golden brown, about 2-3 minutes each side. As done, place the finished patties on a plate lined with paper towels.
- Place the patties on a platter and dollop with guacamole. Garnish with pomegranates and crumbled feta. Alternatively, stir in the pomegranates and feta into the guacamole and serve with the patties.