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
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)
Total fat 7g
Saturated fat 3g
Trans fat 0g
Monounsaturated fat 3g
Total carbohydrate 10g
Dietary fiber 1g
Total sugars 1g
From the Mayo Clinic