Parmesan, Sweet Potato and Quinoa Kievs

Parmesan, Sweet Potato & Quinoa Kievs

  • Servings: 10-12 Kievs
  • Difficulty: medium


  • 3 sweet potatoes
  • 200g dry quinoa
  • 1 onion, very finely chopped
  • 50g parmesan, grated
  • 1 tsp freshly grated nutmeg
  • 2 cloves garlic, minced
  • 100g mascarpone
  • 3 slices brown bread
  • Sunflower or vegetable oil


  • Peel and chop the sweet potatoes into small chunks, the smaller the better.
  • Steam the potatoes for ~25 minutes, until they are soft.
  • Below you steamer, boil the quinoa for 20 minutes, until they are soft with a slight bite.
  • In the meantime, fry your onion in some sunflower oil. I used white onion, however red onion would also work (I used a food blender to make the onion very finely chopped). Once it has softened and browned, put it in a large bowl with your nutmeg and parmesan.
  • In a separate bowl, mix the mascarpone and garlic.
  • When the sweet potato is ready, add it to the bowl of parmesan and onion and mash it up.
  • Drain the quinoa, then stir it into this mix.
  • Blitz your bread into breadcrumbs in a food processor then spread them out on a large plate.
  • Using your hands, form patties with the sweet potato and quinoa mix and place on the breadcrumb plate. On every other patty, put a teaspoon worth of the mascarpone mix in the centre.
  • Sandwich two patties together, with the breadcrumb coating on the outside, and shape into kievs.
  • In a frying pan, pour in sunflower oil so you have ~1.5 cm depth of oil. On a medium heat, fry the kievs until golden.

Serve as an accompaniment or as a main dish. They are very moreish, beware. I served them with rocket and a chilli tomato sauce.

Note: They are very soft so be careful when frying; as an alternative you could swap out 100g of quinoa for 100g brown/ wild rice to make the kievs a bit firmer.


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