Potato Quinoa Cakes | Midwest Foods Chef's Corner

Ingredients

• 2 cups of quinoa
• 2 cups of purple sweet potatoes, cooked and mashed
• 2 whole brown eggs
• 2 tablespoons of fresh basil, chopped
• 1 teaspoon of salt
• 2 tablespoons of olive oil
• 1 tablespoon of truffle oil
• 1/4 cup of feta cheese
• a pinch of pink peppercorn, cracked