COOKING TIME: 60 mins  

MAKES: 20 – 25 bites  




  • 3/4 cup Fontana FORMIELLO Quinoa  

  • 2 large sweet potatoes  

  • 1 ½  tablespoon Coppola Colline Salernitane Extra Virgin Olive Oil 

  • 1 tablespoon cumin, ground  

  • 1 teaspoon sea salt  

  • 1 teaspoon cumin seeds  



  • Preheat oven to 450°F (210°C fan) and rinse quinoa.   

  • Meanwhile, peel and cube potatoes, add olive oil and stir. Place cubes onto a baking sheet and oven bake for 35-40 minutes or until soft.  

  • While potatoes are baking, bring quinoa and 1½ cups water to a boil. Reduce heat and simmer gently for 20 minutes or until cooked and all water has been absorbed.   

  • Once ready, remove potatoes from oven, cool and blend in a food processor until smooth.   

  • Transfer the potatoes into a large bowl, gently stir in the cooked quinoa and season with salt, ground cumin and cumin seeds.   

  • Make balls or patties from the mixture and cook on a baking sheet in the oven for 15-20 minutes or until crispy.