Place the sweet potatoes in a medium saucepan. Cover with cold water.

Add the salt and bring to a boil over high heat. Reduce the heat to medium and simmer until tender, 8 to 10 minutes. Drain, weigh out 10 ounces (about 1 cup) and reserve. In a large nonstick skillet, heat the olive oil over medium-high heat until shimmering.

Add the mushrooms, walnuts, shallots, and soy sauce and cook, stirring, until the mushrooms are golden brown and the shallots are softened, 6 to 8 minutes. Add the garlic and sherry vinegar and cook 1 minute more. Stir in the quinoa. Remove from the heat and adjust the seasoning with soy sauce, vinegar, and pepper. Place the cooked sweet potatoes in a large bowl and mash them with a fork. Stir in the mushroom mixture, cilantro, and parsley.

Divide the mixture into 4 portions and shape them into 5-inch/12.5-centimeter patties.

 5. Wipe out the skillet and coat it lightly with oil. Heat the skillet over medium-high heat until the oil is shimmering.

Cook the patties until deep golden brown on both sides, 5 to 7 minutes per side. Serve with any of the suggested accompaniments.

Serving suggestions: Barbecue sauce, crisp lettuce, dijon mustard, hamburger buns, mayonnaise, pickled pink onions, roasted tomatoes, teriyaki sauce

Recipe reprinted from The Quinoa [KEEN-WAH] Cookbook by Maria del Mar Sacasa.

Recipe published in JOY of KOSHER with Jamie Geller Summer 2015. SUBSCRIBE NOW

Want stories like this delivered right to your inbox? Sign up now for our *free* JOY of KOSHER Newsletter.