Fancy something delicious yet healthy this weekend?

Try this recipe for sweet potato and quinoa cakes with smoked paprika and lime dip.

It’s one the from the fab Three Sisters Bake girls and we on Live at Five love it.

Sweet potato and quinoa cakes with smoked paprika and lime dip

List of ingredients:

  • 200g cooked quinoa

  • 1kg sweet potato

  • 3 tspn extra virgin olive oil

  • 1 tsp dried chilli flakes

  • 20g unsalted butter

  • 2 small shallots, finley diced

  • 1 red pepper, finely diced

  • 2 garlic cloves, crushed

  • 2 tablespoons tarragon leaves, roughly chopped

  • 1 tsp salt

  • ½ tsp coarse ground black pepprer

  • 150g ground almonds

  • zest of one lime

  • 75g flaked almonds

  • 100g crème fraiche

  • 2 tsp smoked paprika

  • 1 lime, zest and juice

Method:

  1. Preheat oven to 190*

  2. Peel and chop the sweet potato in to 2 inch chunks. Place in a deep roasting tin with 2 tsp of oil and the dried chilli. Toss to coat. Put in oven to roast for 30 mins, removing and giving them a toss once or twice during this time.

  3. Meanwhile, melt half the butter in a pan on a medium heat and saute the shallot and red pepper till soft, roughly ten mins total. Add the garlic and saute for a further minute. Remove from heat, leave to cool.

  4. Remove potato from oven. Mash while it's still hot and leave to cool.

  5. Combine the quinoa, mashed potato, onion and pepper mix, tarragon, salt and pepper and ground almonds, lime zest. Mix really well. Divide and shape in to 8 patties

  6. Spread the flaked almonds on a clean flat surface. Roll the edges of the cakes in the flaked almonds to coat.

  7. Heat remaining butter and oil in a large frying pan on medium- high heat. Add the cakes to the pan, four at a time. Fry for 4/5 mins on each side to brown and finish in oven for 5 mins to heat through thoroughly.

  8. Mix the crème fraiche, lime juice and zest, smoked paprika together.

  9. Serve the quinoa and sweet potato cakes with a fresh salad and dip on side.