- 2 cups of quinoa
- 2 cups of purple sweet potatoes, cooked and mashed
- 2 whole brown eggs
- 2 tablespoons of fresh basil, chopped
- 1 teaspoon of salt
- 2 tablespoons of olive oil
- 1 tablespoon of truffle oil
- 1/4 cup of feta cheese
- a pinch of pink peppercorn, cracked
Preheat oven to 350° F.
Peel and cut potatoes into 1 inch cubes. Using a 6 quart stock pot, boil the purple sweet potatoes for 8 – 10 minutes. Strain potatoes and place in a mixing bowl and mash together.
In a large pot, heat (medium) 1 tablespoon of olive oil. Add quinoa to pot and stir for 30 seconds to a minute. Add 2 cups of water and let it boil for 8 – 10 minutes or until water has boiled down to the top of the quinoa. Cover and reduce heat to low and continue to cook for 10 – 15 minutes. Then remove from heat and cover for an additional 5 – 8 minutes. Place quinoa and let cool to room temperature and then pour the quinoa into a mixing bowl. Mix together the quinoa, potatoes, eggs, basil and salt. Form mixture into 2 oz patties.
In a skillet on medium heat, heat olive oil and place patties in skillet and let brown. Take patties out of skillet and place on pan. Put in oven for 8 to 10 minutes. Once done, plate patties and sprinkle truffle oil, feta, and pink peppercorn and serve.