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Sweet Potato Quinoa Cakes Recipe

Mashed sweet potato and cooked quinoa pressed into small patties with parsley and onion powder, then baked until they hold together. They keep well and eat like a sturdy side or a snack straight from the fridge.

12 sweet potato quinoa cakes · 65 min · side · vegan

Ingredients

  • 1 cup sweet potato, mashed, from about 1 large sweet potato
  • 1½ cup quinoa, cooked; about 1/2 cup dry
  • 1 teaspoon onion powder
  • ½ cup fresh parsley, finely chopped; flat-leaf or curly
  • ½ teaspoon salt (optional)
  • ¼ teaspoon black pepper, freshly ground
  • 1–2 teaspoon olive oil

Method

  1. Preheat the oven to 375 degrees F. Line a baking sheet with parchment paper.
  2. Cook the sweet potato in the oven for 50-60 minutes or in the microwave for 5-10 minutes, until soft.
  3. Cook the quinoa according to package directions. I usually like to do steps 2 and 3 in advance to save time later on.
  4. In a medium-sized bowl, mash the sweet potato with a fork. Mix in the quinoa, parsley, onion powder, pepper and salt (if using).
  5. Using your hands, form the mixture into 12 mini patties, packing the mixture so that it all sticks together. Place the patties on the prepared baking sheet about an inch apart. Brush the top of each patty with half the olive oil.
  6. Place in the oven and bake for 10 minutes. Carefully flip the patties and brush with remaining olive oil. Cook for an additional 10 minutes. Allow to cool for about 10-15 minutes. The patties will firm up during this time.
  7. Store in the fridge for up to four days or in the freezer for up to three months.

Notes

Store in the fridge for up to four days or in the freezer for up to three months. Steps 2 and 3 (cooking the sweet potato and quinoa) can be done in advance.