sweet potato and quinoa cake with dandelion salad from my garden

The price on sweet potato has been so good lately I have heaps of them at home. I love sweet potato especially the purple ones. I often use orange variety fro raw dishes creating cous cous to spaghetti to soups etc. However I find these purple ones are better eaten cooked. They become so creamy and soft, so comforting.

I have made them into patty and served with salad from my garden.

PURPLE SWEET POTATO AND QUINOA CAKE
serves 2

300g sweet potato, roughly chopped
1/4 red onion, finely chopped
4 mushrooms, diced
1/4 cup cooked quinoa
1/2 tsp fresh rosemary, finely chopped
1 tsp miso
salt and pepper to taste

1. steam or boil sweet potato for about 10 minutes or till they are cooked, roughly mash with back of a fork
2. water saute the onion and mushroom with a pinch of salt and rosemary
3. when the vegetables are done, stir in quinoa, miso and the mashed sweet potato.
4. form a patty
Serve as it is or panfry, grill or bake till they are a bit crispy and brown.

SALAD
dandelion leaves
bok choy
carrot leaves
carrot
lemon peel

chop them to your liking and mix together.