Sweet Potato Quinoa Patties on Roti with Coriander Mint Raita

Team: The Mundtsters

Host School: Twin Valley Middle High School

Age Group: High School

Ingredients

Roti

1 ½ cups white flour

1 ½ cups wheat flour

3/4 teaspoon baking soda

3/4 teaspoon salt

2 ½ teaspoons curry powder

1 ½ (+ or -) cups milk

                

 

Sweet Potato Quinoa Patties

 

2-3 Sweet potatoes ( enough for 2 cups cooked)

2 cups uncooked quinoa

2 large eggs

2 Tbsp cornstarch

2 inch ginger, crushed

2-2 ½   tsp cumin

2-2 ½   tsp coriander

2 tsp garam masala

1 tsp curry

Salt to taste

Coconut oil to fry

 

YOGURT, CORIANDER AND MINT RAITA

INGREDIENTS

2 cups Greek yogurt

2 large bunches fresh chopped coriander

Approx. 40 mint leaves

4 cloves garlic

2  fresh green chillies - chopped

Juice of two limes

Salt to taste

 

Preparation Instructions

Sweet Potato Quinoa Patties

 

Peel and chop sweet potato then boil until soft.  Mash the sweet potato till smooth.

Rinse the quinoa 2-3 minutes under cold water in a fine mesh strainer.  Add 2 cups quinoa to 4 cups water.  Set to boil then simmer 15-30 until water is absorbed.  Set aside for 5 minutes and fluff with spoon.

In a large bowl add mashed sweet potato, cooked quinoa, egg, cornstarch, ginger, cumin, garam masala, curry powder, dried coriander and salt to taste.  Mix until well blended and form into patties.  Place patties on a lined cookie sheet and chill the patties for at least 10-15 minutes.  Add coconut oil to the pan and fry patties 3-5 minutes on each side.

 

Roti:

Combine dry ingredients in a bowl and add milk, reserving a bit.  Mix together until moist dough forms, adding more milk if to dry.  Turn out on lightly floured surface and knead for 5 minutes.  Dough should not stick to hands or table.  Divide into portions, roll into balls, cover with plastic wrap and let sit for 15-20 minutes.  Roll each ball out on lightly floured surface thinly.  Use stencil, if desired to cut out 6-7 inch circle.  Heat cast iron pan on low.  Add a bit of oil and lightly fry each portion of bread until it puffs up and turns brown.  Set aside.

Raita:

Place all the ingredients in a blender and blend until smooth.

Check for seasoning and eat immediately or save for up to three days in the fridge.