Step 1: Prepare the Sweet Potato

1. Boil the Sweet Potato: Bring a pot of water to a boil, add cubed sweet potatoes, and cook for about 15 minutes or until fork-tender.
2. Drain & Mash: Once tender, drain and let cool slightly, then mash in a large mixing bowl.

Step 2: Make the Quinoa Cakes

1. Mix the Ingredients: To the mashed sweet potato, add cooked quinoa, breadcrumbs, red onion, parsley, cumin, garlic powder, salt, and pepper. Stir until the mixture is well combined.
2. Form the Cakes: Shape the mixture into small patties (2-3 inches in diameter). If the mixture is too soft, add extra breadcrumbs to help bind.

Step 3: Cook the Cakes

1. Heat the Oil: In a large skillet, heat olive oil over medium heat.
2. Fry Until Golden: Add the quinoa cakes and cook for 4-5 minutes per side, or until golden brown and crispy.
3. Drain Excess Oil: Transfer to a paper towel-lined plate to absorb any excess oil.

Step 4: Make the Tzatziki Lemon Yogurt

1. Drain the Cucumber: After grating the cucumber, squeeze out excess moisture using a paper towel.
2. Mix Ingredients: In a bowl, combine yogurt, grated cucumber, minced garlic, lemon juice, and salt. Stir until smooth.
3. Garnish: Sprinkle with fresh dill for extra flavor.

Step 5: Serve & Enjoy

1. Plate the Quinoa Cakes: Arrange on a serving plate.
2. Top with Tzatziki: Drizzle or serve with tzatziki lemon yogurt on the side.
3. Enjoy Warm: These cakes are best fresh and warm, with a crisp texture and creamy dip.