These golden-brown cakes are packed with nutrients and protein. Serve with a side salad or make smaller cakes for an appetizer.

Serves 14

Ingredients:

       
  • 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

Directions:

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)

Serving size: 1 cake
  • 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
  • Dairy foods low-fat or fat-free: 1/2
  • Fats and oils: 1/2
  • Grains and grain products: 1/2
  • Vegetables: 1/2
  • Carbohydrates: 1/2
  • Fats: 1/2
  • Protein and dairy: 1/2
  • Fats: 1/2
  • Meat and meat substitutes: 1/2
  • Starches: 1/2
Last Updated: 2016-06-02
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