Parmesan, Sweet Potato & Quinoa Kievs
- 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.