Mini Quinoa Mushroom Burger with Cilantro Yogurt on Sweet Potato Latkes

March 07, 2019

Sweet Potato Latke Ingredients:

  • 1 lb (2 big or 3 small) sweet potatoes, peeled and coarsely grated
  • Medium sized fennel bulb, chopped into 1/2 inch pieces
  • ⅓ cup gluten-free flour
  • 2 large eggs, lightly beaten (or 2 flax eggs)
  • 1 tsp salt
  • 1 tsp teaspoon black pepper
  • ⅓ cup avocado oil
  • 2 tsp cumin

Sweet Potato Latke Preparation:

  1. Preheat oven to 425°F.
  2. Mix all ingredients in a large bowl to combine.
  3. Place parchment paper on cookie sheet. Drop one large tablespoon of the sweet potato mixture onto lined cookie sheet. Flatten slightly to 3 inch diameter.
  4. Bake 18 minutes, then check to see if the bottom is golden, if so, then flip and cook for 10-15 minutes.
  5. Continue to cook on either side if needed to achieve a golden brown pancake.
  6. After tasting, sprinkle with flaky salt.
  7. Top with another latke to make a sandwich.


Mini Quinoa Mushroom Burger Ingredients:

  • 16 oz. beech mushrooms, chopped
  • 1 zucchini, grated
  • 1 tablespoon olive oil, plus more for frying
  • 2 cups cooked quinoa (3/4 cup dry)
  • plenty of salt and pepper
  • 1/2 teaspoon cumin 
  • 2 eggs
  • 1 cup whole wheat bread crumbs

Mini Quinoa and Mushroom Burger Preparation:

  1. Cook quinoa according to directions.
  2. Saute mushrooms and zucchini in 1 tablespoon olive oil with a generous pinch of salt over medium-high heat. Stir only once in the beginning, and allow liquid from vegetables to evaporate. Continue cooking until vegetables are tender and most of the liquid has evaporated.
  3. Mix cooked quinoa, vegetables, and remaining ingredients in a medium-sized bowl.
  4. Form 6-8 patties with the mixture and fry over medium-high heat in 2 tablespoons of olive oil in a non-stick skillet. Cook for 2-4 minutes on each side, or until browned.
  5. Move patties to parchment covered baking sheet. Bake at 375 degrees for 20 minutes.


Cilantro Yogurt Ingredients:

  • 1/2 cup of Greek yogurt
  • 2 tbsp cilantro, chopped
  • 1 tbsp lime juice
  • 1 tsp salt
  • 1/2 tsp peppercorns
  • 1/2 tsp cumin

Cilantro Yogurt Preparation:

  1. Grind the peppercorns and cumin with a mortar and pestle or in a spice grinder
  2. Mix all of the ingredients together in a medium sized bowl until evenly distributed


Mini Quinoa Mushroom Burger and Sweet Potato Latke Assembly:

  1. Use one latke for the base
  2. Scoop 1 tbsp worth of the cilantro yogurt on top of the lakte
  3. Place a mini quinoa mushroom burger on top of the sauce
  4. Garnish with arugula or basil

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