Instructions

1. In a medium-sized bowl combine eggs, curry, ginger,garlic, salt and cayenne. Stir in cooked quinoa and sweet potato and thoroughly combine with wet ingredients. Refrigerate at least 30 minutes to 2 hours.
2. Preheat oven to 200 degrees. Make a salsa by combining pineapple, bell pepper, brown sugar and cilantro. Reserve.
3. Heat 2 tablespoons oil in a large, nonstick pan over medium heat. For appetizer-sized cakes, drop heaping tablespoons of the quinoa mixture into the pan; for main-course servings combine 3 tablespoons quinoa mixture for each cake and place in pan. As cakes cook, flatten each cake into a pancake shape with a spatula.
4. Cook cakes, in batches, adding more oil to pan if pan becomes dry. Cook 1-3 minutes on one side, carefully flipping cakes with a spatula when golden brown then cooking on other side until cooked through, and golden brown.
5. As cakes are done, place on a paper-towel lined cooking sheet in warm oven until ready to serve. Garnish cakes with a dollop of pineapple salsa and cilantro sprig before serving.