Sweet Potato Quinoa Cakes

• 1⁄2 cup quinoa
• 1 cup water
• 2 dried bay leaves
• 1 flax egg (1 tbsp flaxseed powder/meal and mixed with 3 tbsp water)
• 3 cups peeled and cubed sweet potato
• 1 tablespoon olive oil
• 1⁄3 cup parsley (chopped finely)
• 1⁄8 teaspoon asafoetida
• 1 teaspoon sea salt
• 1 teaspoon black pepper

1. Place the quinoa into a saucepan and toast on low heat, you'll hear it begin to pop and brown in color. Add 1 cup of water and the bay leaves and cook on medium heat with the lid on.

2. Meanwhile, prepare your flax egg and leave aside until you assemble the cakes.

3. Prepare your sweet potato mash. Add oil and cubed sweet potato to a deep dish saucepan with 1/2 tsp salt, place lid on top and cook for 15-20 minutes on low to medium heat till soft and mushy. You may need to stir mid way to make sure it's not burning or sticking to the base of the pan. You can also add a splash of water to help steam through.

4. While both the quinoa and sweet potato are cooking, prepare your sauce and topping of choice.

5. Once your sweet potatoes and quinoa are ready, mash up the sweet potato and then its time to assemble.

6. Add your mashed sweet potato, quinoa and the rest of the cake ingredients and mix to bring all ingredients together.

7. Make patties by taking small amounts (i like mine a little thick so i used a large cookie scoop for size) of the mixture into your hands and mould into shape, they should mould easily!

8. Pour some oil onto a skillet pan and cook cakes each side till browned and crispy.

9. Assemble however you like, topping on the bottom or top, sauce drizzled on top.

10. Say a prayer of gratitude, and as you take each bite, use it as a time to really get to know your food through the flavors you experience!