These golden-brown cakes are packed with nutrients and protein. Serve with a side salad or make smaller cakes for an appetizer.
- 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
- 1/4 teaspoon ground black pepper
- 1/4 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 1/4-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.
Nutritional Analysis (per serving)
- Total carbohydrate: 10 g
- Dietary fiber: 1 g
- Sodium: 172 mg
- Saturated fat: 3 g
- Monounsaturated fat: 3 g
- Total fat: 7 g
- Cholesterol: 38 mg
- Protein: 6 g
- Calories: 122