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QUINOA, BLACK BEAN AND SWEET POTATO CAKES
1 can (15.5 oz.) GOYA® Low Sodium Black Beans, drained and rinsed
2 cups sweet potatoes, peeled and grated
1 cup GOYA® Organic Quinoa, cooked
1 tbsp. GOYA® Salsita Chipotle
1 tsp. GOYA® Ground Cumin
1 tsp. GOYA® Adobo Light All-Purpose Seasoning with Pepper, or to taste
2 tsp. GOYA® Minced Garlic
2 green onions, sliced
½ cup cilantro, chopped
2 large eggs
1 cup GOYA® Bread Crumbs Made with Sazonador Total
1. Preheat oven to 400 °F. Mash half of beans in large bowl; mix in remaining beans, sweet potatoes, quinoa, Salsita, cumin, Adobo, garlic, green onions, cilantro, eggs and bread crumbs.
2. Form mixture into patties about ¾” thick and place on lightly oiled baking sheet.
3. Bake until each patty is lightly golden brown on both sides, about 8-12 minutes per side. Serve over wilted greens.