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.

Ingredients

Scale

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

Instructions

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.
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.
Cook Quinoa: Prepare the quinoa according to the package instructions, typically boiling it until fluffy. This can also be done ahead of time.
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.
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.
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.
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.
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