Sweet Potato Cakes with Kale Slaw - JFC International

Ingredients

• ⅓ cup tahini
• 1 tsp. lemon zest
• 2 Tbsp. lemon juice
• 1 garlic clove, minced
• 1 tsp. olive oil
• 1 tsp. Dijon mustard
• 1 tsp. maple syrup
• salt and ground black pepper, to taste
• ¼ cup + 1 Tbsp. ice cold water
• 2 cups shredded kale
• 2 cups shredded red cabbage
• ½ cup quinoa, rinsed and drained
• 1 cup water
• pinch of salt
• 1 cup mashed cooked sweet potato flesh
• 2 Tbsp. hemp seeds
• 1 Tbsp. nutritional yeast
• 1 tsp. Old Bay seasoning
• ¼ cup parsley, roughly chopped
• ½ tsp. onion powder
• ½ tsp. garlic powder
• ½ tsp. sweet paprika
• ½ tsp. lemon zest
• 2 Tbsp. Dynasty Panko