Peruvian Sweet Potato and Quinoa Cake with Grilled Chili
Savor the unique taste of this deliciously spiced Peruvian dish, combining the earthiness of quinoa and sweetness of sweet potatoes, enhanced with the smoky depth of grilled chilies.
Preparation
Get these tasks done before you start cooking.
Preparing the Sweet Potatoes and Quinoa
- 1
Boil Sweet Potatoes
Boil sweet potatoes in salted water until tender, about 10 minutes. Drain and mash until smooth.
- 2
Cook Quinoa
Cook quinoa in vegetable broth over medium heat until tender and all broth is absorbed, about 15 minutes.
- 3
Combine Ingredients
Combine mashed sweet potatoes, cooked quinoa, breadcrumbs, onion, garlic, cumin, smoked paprika, salt, and pepper in a bowl. Mix well.
Preparing the Grilled Chili
- 1
Preheat Grill
Preheat the grill to medium-high heat.
- 2
Season Chilies
Brush the chilies with olive oil and sprinkle with sea salt.
- 3
Grill Chilies
Grill chilies for 5-7 minutes, turning occasionally until charred and softened.
Tip: Ensure chilies do not burn; they should be slightly charred.
How to Make Peruvian Sweet Potato and Quinoa Cake with Grilled Chili
Total time: 2 h · Yields 4 servings
- 1
Forming Cakes
Shape mixture into 8 equal-sized patties.
- 2
Cooking Cakes
Heat a nonstick skillet over medium heat, lightly oil it, and cook patties for 5 minutes on each side until golden brown.
- 3
Serving Chilies
Slice grilled chilies into strips for serving.
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