Sweet Potato Quinoa Cakes (Serves 4)

Try this great vegetarian dish that combines a little bit of end of summer and beginning of fall. Even if you’re not vegetarian you’ll be surprised at how satisfying this dish is!

Recommend pairing with a New Zealand Sauvignon Blanc

• 2 medium sweet potatoes, baked until soft, then large diced
• 1 medium red onion, diced
• 1 teaspoon kosher salt
• 1 teaspoon black pepper
• 2 tablespoons roasted garlic puree
• 2 tablespoons olive oil

• 1 cup cooked quinoa

• 1/2 cup seasoned panko bread crumbs
• 1/2 cup finely grated parmesan cheese
• ¼ cup chopped fresh cilantro
• ¼ cup chopped fresh basil
• 2 large eggs, lightly beaten
• Olive oil as needed

Heat a large skillet over medium-low heat and add 1 tablespoon olive oil. Add in onion, 1/2 teaspoon of salt and 1/2 teaspoon of pepper, saute until soft and translucent 3-4 mins.  Stir in potatoes and garlic puree, cook for 2 mins more.

Transfer potato mixture to a large bowl, and add quinoa, breadcrumbs, cheese, herbs, remaining salt and pepper and mix well. Once combined, add in egg, then mix until moistened. Mix together and form 8 equally-sized patties. Heat the same skillet over medium heat and add olive oil. Add cakes in batches and cook for 3-4 minutes per side, or until golden brown. Serve with blackberry salsa.

Blackberry Salsa

• 2 pints fresh blackberries, chopped
• 1/2 red onion, finely diced
• 1 serrano pepper, finely diced
• 1/2 cup chopped cilantro
• the juice of 1 lime
• ½ tsp sugar
• salt and pepper to taste

Combine all ingredients together in a bowl and mix