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Saturday, May 11, 2013

Flax Seed Crusted Sweet Potato Cake with Basil Dressed Kale Salad

Sometimes you accidentally create a dish so delicious, you gobble the whole thing down and then for days and weeks after you keep thinking about. Recreation was a must.

Using left over grain and a left over roasted sweet potato, I mushed them together and formed patties. A little crunchy crust comes from flax seeds. Where this really goes over the edge is the basil dressing and kale salad, completely flavor explosion against the warm sweet potato patties.

Use the left over grains you have in the house or follow my recipe brown rice, quinoa, lentil recipe. While you can substitute grains, definitely keep the sweet potato over a white.

Accidents happen for a reason....for a tasty Fat and Happy reason.

Fat and Happy Food Blog Tips and Techniques: Mix the patties up to a day ahead of time, place in the refrigerator until ready to cook to help the patties hold their shape better.

Flax Seed Crusted Sweet Potato Cake 
with Basil Dressing over Kale Salad

1 cup cooked brown rice and quinoa (see recipe below)
1 1/2 cups mashed sweet potato
1/2 tsp cumin
good dash of cayenne pepper
4 Tbls flaxseed
1-2 Tbls Olive or coconut oil

Mix together the rice mixture, sweet potato, cumin and cayenne pepper. Form into 4 thick patties; the mixture is a little lose so handle the burgers lightly. Sprinkle flax seeds on the top side and gently pat them in so they stick. 

Heat the oil in a skillet over medium heat. Place the patties flax seed side down. Sprinkle remaining flaxseed over the second side of the patties, gently pat in. Cook until the bottom side is golden brown, about 3-5 minutes, flip and cook on the second side.

Serve warm over the Basil Vinaigrette dressed Kale Salad.

Basil Vinaigrette

2 cups fresh basil
1/4 cup toasted pine nuts
2 cloves garlic
1 cup olive oil
Juice of 1 lemon
Salt and pepper

Kale/spinach/sliced radishes

Blend all ingredients until well combined, taste and adjust seasoning as needed.

Toss with kale, spinach and sliced radishes. Serve with the sweet potato burgers above.

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