Sunday, 12 November 2017

Brussel, Quinoa & Sweet Potato Cakes + Review

This recipe for Brussel, Quinoa and Sweet Potato Cakes is super easy, nutritious and tasty.  The recipe, a modern twist on the humble bubble & squeak,  is perfect for the colder months of autumn and winter, and comes courtesy of Jo Pratt's new book The Flexible Vegetarian which is suitable for vegetarians and omnivores alike! 


I'm sure you're familiar with the phrase 'a change is as good as a rest', well that's just how I feel about a new recipe book, *The Flexible Vegetarian by Jo Pratt, that I was gifted recently.   I guess like most households it's so easy to get stuck in a rut with meal times and some fresh inspiration is often called for.

Jo's book is certainly doing that!  There's plenty of inspiration with over 170 pages of varied vegetarian recipes that are so beautifully photographed.  It's certainly helped Mr E & I switch up our weekly meal plans.


The great thing about Jo's book lies behind the title, The Flexible Vegetarian.   Not only are Jo's recipes written for vegetarians, which is perfect for Mr E & I, but she helpfully provides suggestions for adding a meat or fish element to the vast majority of her recipes.  It surely makes it the one-stop recipe book for both vegetarians and omnivores who are looking to reduce their meat intake.


The Flexible Vegetarian is divided into a number of sections:  The flexible Store Cupboard, Breakfast / Brunch, Soups / Broths, Small Plates, Big Plates, Dips / Bites, and she rounds off her book with a section for the perfectly cooked meat & fish.

There are a number of recipes which have particularly caught my eye:

Braised Lentil and Cauliflower Steak recipe from Jo Pratt's Flexible Vegetarian
Image courtesy of Susan Bell

Braised Lentils and Cauliflower Steaks.  Roasted cauliflower is so much tastier than serving it boiled or steamed.  When served with the lentil becomes a satisfying & hearty meal perfect for the colder months.
Jo suggests substituting the cauliflower for thick white fish fillets as an alternative flexible meal.


Turkish Pide with spinach & aubergine recipe from Jo Pratt's Flexible Vegetarian
Image courtesy of Susan Bell
Turkish Pide with spinach and aubergine.  Jo explains that pide is a boat-shaped pizza, though without the tomato sauce.  I can imagine this recipe being a winner for so many people, after all who doesn't love pizza!  This one is topped with feta cheese making it all the more tempting to me!
Jo suggests replacing the aubergine with either minced lamb or cooked prawns for those looking for a non-vegetarian option.

Paneer and Turmeric Corncakes with roasted mushrooms, tomatoes & poached egg recipe from Jo pratt's Flexible Vegetarian
Image courtesy of Susan Bell
Paneer and Turmeric Corncakes with roasted mushrooms, tomatoes and a poached egg.  Paneer is a cheese which I keep meaning to try.  This sounds such a wonderful and easy light lunch.
There are 3 or 4 different suggestions to include a meat element in this easy meal.


Creamy Mushroom, Leek and Chestnut Pie from Jo Pratt's Flexible Vegetarian
Image courtesy of Susan Bell
Creamy Mushroom, Leek & Chestnut Pie.  Mr E & I are huge fans of pies, I mean who can't fail to be tempted by that gorgeous pastry crust!  The vegetarian filling Jo used in her recipe sounds so hearty and the 'creamy' element is courtesy of tofu, rather than cream, making it lower in fat.
To include a meat element, Jo suggests adding some pieces of leftover roast chicken, turkey or ham to the mushroom filling.   


You can get your own copy of Jo Pratt's The Flexible Vegetarian by following this link to Amazon.

 


Please note, this is an Affiliate link.  If you were to purchase the book I will receive a small commission as payment, though do rest assured that you won't be paying a penny more!  Thank you for supporting Only Crumbs Remain.


Brussels, Quinoa & Sweet Potato Cakes.


Brussel, quinoa & sweet potato cakes a perfect vegetarian lunch when served with a poached egg

The recipe which we chose to make first from this lovely recipe book was Brussels, Quinoa and Sweet Potato Cakes.  They're a modern take on the humble bubble and squeak, and being full of quinoa, which brings a wonderful nutty flavour, they make a tasty comforting lunch which are both nutritious and filling.  Infact these veg cakes are suitable for vegans depending upon the accompniments they're served with.  Although Jo's recipe, which you can find further down the page, lists raw sprouts in the ingredient list I see no reason why left over cooked sprouts can't be chopped up and used in these veg cakes.  It'd be the perfect easy recipe for using up brussel sprouts over the Christmas holiday!   


The cakes are super easy to make.  They can be made ahead of time and then chilled in the fridge before frying when needed.  I often find that shaping veg cakes to be a slightly messy job, so this time I packed the mixture into plain cookie cutters to help me get that lovely neat disc shape without having the potato mixture all over my hands!


They made a lovely vegetarian lunch when topped with a poached egg and served with a simple green salad, though if you'd prefer a meat element Jo suggests serving them with some crunchy grilled bacon or a few roast sausages.


So here's how to make Brussel, Quinoa & Sweet Potato Cakes!




print recipe

Brussel, Quinoa & Sweet Potato Cakes
This veg cake recipe is super easy, nutritious and tasty.  The recipe, a modern twist on the humble bubble & squeak,  is perfect for the colder months of autumn and winter.
Details
Total time: Yield: Serves 4 - 6 people
Ingredients
  • 200g Quinoa
  • 500ml Water or Vegetable Stock
  • 750g Sweet Potatoes, peeled & chopped into chunks
  • Vegetable Oil, for frying
  • 1 large Onion, finely chopped
  • 250g Brussel Sprouts, finely sliced
  • 2 Garlic cloves, crushed
  • 1 Lemon, finely grated zest of
  • 1 tbsp Wholegrain Mustard
  • 1 & 1/2 tbsp Chia Seeds
  • Salt & Pepper

Method
1. Cook the quinoa. Heat a medium saucepan over a high heat. Add the quinoa. Toast it in the pan for about 30 seconds. Shake the pan to avoid it catching. Pour in the water or stock and allow to boil for 1 minute. Reduce the heat under the pan to low and cover it with a lid. Leave the quinoa to cook for 10 minutes. After the 10 minutes, turn off the heat and leave for 5 minutes before taking off the lid and running a fork through the quinoa to separate the grains. 2. Meanwhile, cook the sweet potatoes until tender. We'd recommend steaming them to ensure as little water as possible is introduced to the veg cakes. Once the potatoes are tender and cooked through mash them (no need to add any butter or milk) and set aside.3. Cook the other ingredients. Heat 2 tablespoons of oil in a frying pan. Add the onions and gently saute for 5 minutes. Add the brussel sprouts and garlic and fry until the brussels are tender, adding a splash of water if they are starting to catch in the pan. 4. Combine the ingredients. Mix together the the sauteed / fried vegetables with the quinoa, mashed sweet potatoes, lemon zest, mustard and chia seeds. Season with salt & pepper. Mix well.5. Shape. Shape the veg cakes into at least 8 'burgers' either by hand or with the aid of a ring. (see note a below). Chill until required.6. Fry. Add a slash of oil to a frying pan and heat it over a low to medium heat. Fry the cakes for 3 - 4 minutes on each side until golden. It's likely you will need to cook the cakes in batches. Keep the first batch warm by placing them on a tray in a warm oven. 7. Enjoy. Either serve with a poached egg and a simple salad.  For those looking for a meat element to their meal top the veg cakes with some crunchy grilled bacon or sausages.  
Notes: a) We found it easier and less messy to shape the veg cakes with the aid of a round disc.  We used a plain round 88mm cookie cutter, and got 10 cakes from the mixture.  Place a sheet of parchment paper onto a tray. Sit the cookie cutter on the parchment. Add a couple of spoonfuls of the veg cake mixture into the ring. Pack in the mixture with the back of a spoon. Remove the ring carefully. Continue making the veg cakes in the same way until all of the mixture has been used. Chill until required.


Recipe taken from The Flexible Vegetarian by Jo Pratt, published by Frances Lincoln. Out now.




 

 

 

 

Pin Brussel, Quinoa & Sweet Potato Cakes for later!

 




* I received The Flexible Vegetarian for the purpose of this post.  Comments and opinions are as always my own.




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This post has been shared with: 

Cook Once Eat Twice  hosted by Corina at Searching for Spice

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24 comments:

  1. I love the sound of these - I have added quinoa to potato scones and loved it but haven't had that for ages and I think I need some quinoa in patties again soon! Though brussel sprouts are now out of season so maybe it would work with asparagus :-)

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    1. Quinoa is so good in this type of thing isnt it Johanna, have you used it in place of a crumb coat? That's brillian too. I think asparagus would be good, as would so many other veggies :-D
      Angela x

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  2. I mean out of season in our Southern Hemisphere!

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  3. How unusual to see a savoury recipe on your blog! I love it! It sounds so delicious, completely my kind of recipe idea, yummy and healthy too. Pinned!

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    1. Haha, thankyou Monika, as I say a change is as good as a rest :-)
      Angela x

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  4. I remember making quinoa patties a few years ago.... they were lovely, but I had forgotten about them until I saw quinoa in this recipe.
    I love the flavours here and with the egg drizzling over the top, they look like a divine lunch! x

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    1. They really were so lovely Kate - super filling and tasty - and the poached egg for us was the cherry on the cake (so to speak ;-) )
      Angela

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  5. I think these potato cakes sound so tasty Angela and I love the sound of that book. Although I'm not a vegetarian, I love vegetarian and vegan food but one of my children is a dedicated meateater. She hates vegetables so it is very hard to have a meal that we can all eat without it including meat as well. It sounds like the suggestions in the book would be great for families like ours. x

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    1. The veg cakes were really great Corina, and that recipe book may well be a good addition to your collection.
      Angela x

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  6. These sound delicious. I'm not a brussels sprouts fan but in combo with the other flavors I think I'd give them another try. I love that it's a twist on bubble and squeak.

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    1. I have to admit that I'm not a huge fan of sprouts when eaten purely on their own - but I love them with mash so as soon as I saw this recipe in Jo's book I knoew that it'd be a winner (or least with me!)
      Angela x

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  7. I'm new to your blog! Hope you don't mind if I link you and visit and comment often!? PLUS...Brussel, Quinoa & Sweet Potato Cakes...AWESOME!!! Looks and sounds delightful!
    Jennifer @ http://MyBlissfulJourney.com

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    1. Aw, welcome Jennifer. Thankyou for introducing yourself, it's always lovely to have a new face visit the blog :-) I'll pop over and visit you shortly,
      Angela x

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  8. I love the recipe! Being a vegetarian, I find such recipes a breath of fresh air to our regular everyday cooking.. This is so filling and yummy! The book has lovely recipes, I also like paneer and turmeric corncakes! Would love to try a couple of these!!

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    1. Ooh I couldn't agree more Deepika, don't those paneer & turmeric corncakes sound amazing!
      Angela x

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  9. Yum - these look fab! And I love the idea behind this cookery book - definitely one of those 'I wish I'd thought of that' ideas...it would be perfect for families where some are meat eaters and some are vegetarians. Eb x

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    1. Hahaha, I know it's a great idea behind the book isn't it! I'm sure it would be great for so many households.
      Angela x

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  10. Ooh these look delicious and what a great idea. I also love how shiny your fork is - yes I realise that is weird but I am in awe of it's shininess!x

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    1. Haha, just had to pop and have a look at the shininess of the fork Cat! And yup - it's shiny! I really out to have rubbed a little oil into it to dull it down for the pics :-)
      Angela x

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  11. Oh I must look out for that book - it sounds great. And love the sound of this idea for using brussels - we always get loads of them in our veg bag in winter and it can be hard to know what to do with them.

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    1. It's such a great book Mandy - it has so many lovely ideas :-) I agree, sprouts are lovely but it really is nice to vary how they're used isn't it :-)
      Angela x

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  12. I have to admit that I have grown to love the mighty brussel sprout. These look delicious, I will keep an eye out for this book! Thank you for sharing with #CookBlogShare x

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  13. Wow Angela,the book sounds fab. It is quite my most favourite thing to while away the hours with a good cookery book and you're right most families are stuck in a menu rut!Book looks fab as do the veggie burgers.xx

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