Sweet potato patties

  • 1KG SWEET POTATO

  • 200G WHITE QUINOA

  • 200G PETIS POIS

  • 5 SPRING ONION FINELY CHOPPED

  • 1 CUP GLUTEN FREE BREADCRUMBS

  • 2 TABLESPOONS EXTRA VIRGIN OLIVE OIL

  • PEEL AND CHOP THE SWEET POTATO

  • PLACE IN A LARGE SAUCEPAN AND FILL WITH COLD WATER

  • BRING TO THE BOIL AND COOK TILL VERY SOFT

  • DRAIN WELL

  • MASH ROUGHLY

  • BOIL THE QUINOA IN STOCK, TWICE THE AMOUNT OF LIQUID TO QUINOA

  • COOK TILL VERY SOFT

  • ADD THE QUINOA, SPRING ONIONS AND BREADCRUMBS TO THE POTATO

  • MIX WELL. ADD SALT IF NECESSARY

  • ADD THE PETIS POIS. MIX CAREFULLY SO YOU DON'T SQUASH THEM

  • ROLL THE MIXTURE OUT BETWEEN TWO SHEETS OF PARCHMENT PAPER

  • CUT OUT ROUNDS USING A COOKIE CUTTER

  • BRUSH WITH A LITTLE OIL

  • BAKE AT 230C FOR 30-45 MINUTES, UNTIL BROWNED