These are packed with nutrients and protein. They’re good with a side salad for a complete dinner.
- 3 sweet potatoes, peeled and cut into spears
- 1 cup uncooked quinoa
- 2 eggs
- 3 cloves garlic, minced
- 6 ounces Gruyere or Parmesan cheese, shredded
- 2 tablespoons finely chopped fresh parsley
- 1 teaspoon salt
- ¼ teaspoon ground black pepper
- ¼ teaspoon nutmeg
- 2 tablespoons olive oil
Heat oven to 375 F. Place the potatoes on a greased baking sheet. Bake for 45 minutes or until potatoes are completely soft. Meanwhile, cook quinoa according to package directions; set aside to cool.
In a large bowl, combine cooked potatoes, cooked quinoa, eggs, garlic, cheese, parsley, salt, pepper and nutmeg.
Heat 1 tablespoon of olive oil in a large saucepan. Form half of the quinoa mixture into ¼ -cup patties and place in the pan; cook until cakes are golden brown. Place cooked patties on a baking sheet. Repeat process with remaining oil and quinoa mixture. Bake cakes in the oven for 5 minutes to ensure they are heated through.
Nutrition info per cake (makes 14 cakes)
- Calories 122
- Total fat 7g
- Saturated fat 3g
- Trans fat 0g
- Monounsaturated fat 3g
- Cholesterol 38mg
- Sodium 172mg
- Total carbohydrate 10g
- Dietary fiber 1g
- Total sugars 1g
- Protein 6g
From the Mayo Clinic