Sweet Potato Quinoa Cakes Recipe

Introduction

These Sweet Potato Quinoa Cakes are a delicious and nutritious way to enjoy the natural sweetness of sweet potatoes combined with the nutty texture of quinoa. Perfect as a snack, side dish, or vegetarian main, they are easy to prepare and bake to a golden crisp.

Ingredients

• 1 cup mashed sweet potato (from about 1 large sweet potato)
• 1 1/2 cups cooked quinoa (about 1/2 cup dry quinoa)
• 1 teaspoon onion powder
• 1/2 cup finely chopped fresh parsley (flat-leaf or curly)
• 1/2 teaspoon salt (optional)
• 1/4 teaspoon freshly ground pepper
• 1-2 teaspoons olive oil

Instructions

1. Step 1: Preheat the oven to 375 degrees F and line a baking sheet with parchment paper.
2. Step 2: Cook the sweet potato until soft—either bake in the oven for 50-60 minutes or microwave for 5-10 minutes.
3. Step 3: Prepare the quinoa according to package directions. For convenience, cook the sweet potato and quinoa ahead of time.
4. Step 4: In a medium bowl, mash the cooked sweet potato with a fork. Mix in the cooked quinoa, chopped parsley, onion powder, pepper, and salt if using.
5. Step 5: Shape the mixture into 12 mini patties with your hands, pressing firmly so they hold together. Arrange the patties about an inch apart on the prepared baking sheet and brush the tops with half of the olive oil.
6. Step 6: Bake for 10 minutes, then carefully flip each patty and brush with the remaining olive oil. Bake for another 10 minutes. Let the patties cool for 10-15 minutes to firm up before serving.

Tips & Variations

• For a spicier kick, add a pinch of chili flakes or smoked paprika to the mixture.
• Substitute fresh parsley with cilantro or basil for a different herb flavor.
• If you prefer crispier cakes, cook them in a nonstick skillet with a little oil instead of baking.
• Adding a beaten egg or a flaxseed egg can help bind the patties if you find them too crumbly.

Storage

Store the sweet potato quinoa cakes in an airtight container in the refrigerator for up to four days. They can also be frozen for up to three months; thaw and reheat in a skillet or oven until warmed through and crispy.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of potatoes instead of sweet potatoes?

Yes, regular potatoes or even butternut squash can be used, but the flavor and sweetness will differ from the original recipe.

Are these cakes gluten-free?

Yes, this recipe is naturally gluten-free as it uses quinoa and sweet potatoes without any wheat-based ingredients.

Sweet Potato Quinoa Cakes Recipe

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★★★★★

4.6 from 147 reviews

• Author: Simon
• Total Time: 1 hour 15 minutes
• Yield: 12 mini patties 1x
• Diet: Gluten Free

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Description

Delicious and nutritious Sweet Potato Quinoa Cakes made with mashed sweet potatoes, cooked quinoa, fresh parsley, and subtle spices. These mini patties are baked to perfection, resulting in a wholesome, gluten-free, and vegetarian-friendly meal or snack that is easy to prepare and perfect for meal prep.

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Ingredients

Scale 1x2x3x

Sweet Potato Quinoa Cakes

• 1 cup mashed sweet potato (from about 1 large sweet potato)
• 1 1/2 cups cooked quinoa (about 1/2 cup dry quinoa)
• 1 teaspoon onion powder
• 1/2 cup finely chopped fresh parsley (flat-leaf or curly)
• 1/2 teaspoon salt (optional)
• 1/4 teaspoon freshly ground pepper
• 1–2 teaspoons olive oil

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Instructions

1. Preheat Oven: Preheat the oven to 375 degrees F (190 degrees C). Line a baking sheet with parchment paper to prevent sticking and ensure easy cleanup.
2. Cook Sweet Potato: Cook the sweet potato until soft, either in the oven for 50-60 minutes or in the microwave for 5-10 minutes. This step can be prepared in advance to save time.
3. Cook Quinoa: Prepare the quinoa according to the package instructions, typically boiling it until fluffy. This can also be done ahead of time.
4. Mix Ingredients: In a medium bowl, mash the cooked sweet potato with a fork. Add the cooked quinoa, finely chopped parsley, onion powder, freshly ground pepper, and salt if using. Mix thoroughly to combine into a cohesive mixture.
5. Form Patties: Using your hands, shape the mixture into 12 mini patties, packing the mixture firmly so the patties hold together. Arrange them on the prepared baking sheet about an inch apart. Brush the tops of the patties with half of the olive oil.
6. Bake Patties: Place the baking sheet in the preheated oven and bake the patties for 10 minutes. Then carefully flip each patty over and brush with the remaining olive oil. Continue baking for another 10 minutes until both sides are golden and slightly crisp.
7. Cool and Serve: Remove the patties from the oven and let them cool for 10-15 minutes. Cooling allows the cakes to firm up, making them easier to handle and giving the best texture.
8. Storage: Store leftover patties in the refrigerator for up to four days or freeze them for up to three months. Reheat before serving.

Notes

• You can prepare the sweet potato and quinoa ahead of time to speed up the cooking process.
• Use parchment paper on the baking sheet to prevent sticking and facilitate clean-up.
• Adjust seasoning by adding herbs or spices to suit your taste preferences.
• These cakes are gluten-free and vegetarian, making them suitable for various diets.
• For a crisper exterior, you can bake a few extra minutes if needed, but watch closely to avoid burning.

• Prep Time: 15 minutes
• Cook Time: 60 minutes
• Category: Appetizer
• Method: Baking
• Cuisine: American

Keywords: sweet potato quinoa cakes, quinoa patties, baked sweet potato cakes, gluten free appetizers, vegetarian quinoa recipe