Sweet Potato Quinoa Cakes
These sweet potato quinoa cakes are made with wild rice and studded with dried cranberries. They are great for meal prep and taste delicious served hot or cold.
Servings: 8 cakes
- 1 lb. sweet potatoes 2 medium sized, peeled and cut into 1 inch chunks
- 1 cup quinoa cooked (1/2 cup dry quinoa)
- 1 cup Lundburg wild rice blend cooked (1/3 cup dry rice)
- ½ cup green onions sliced
- ½ cup dried cranberries chopped
- 1 Tablespoon dried sage
- ½ Tablespoon sea salt
- ½ teaspoon black pepper
Preheat oven to 350°F.
Cook your rice and quinoa according to package instructions. Set aside to cool when done cooking.
Steam sweet potato chunks for 20-25 minutes. Then mash/puree sweet potatoes in stand mixer. You could also use a food processor or blender. You want the sweet potato mixture to be thick and a tad chunky, not completely smooth like sweet potato soup.
Combine mashed sweet potatoes, cooked quinoa, cooked rice, green onions, cranberries, sage, salt and pepper.
Form and flatten portions of the “dough” into patties. You should get about 8 small cakes or 6 large cakes.
Lay the patties onto parchment paper that has been sprayed with cooking spray (or stoneware) and bake for 15-20 minutes until they’re lightly brown and crisp on the outside. Serve warm.
Store leftovers in an airtight container in the fridge for up to 5 days or in the freezer for up to 3 months. Reheat leftovers in the oven to serve warm or enjoy cold straight from the fridge.
Serving: 1quinoa cake | Calories: 221kcal | Carbohydrates: 46g | Protein: 6g | Fat: 2g | Polyunsaturated Fat: 1g | Sodium: 485mg | Fiber: 6g | Sugar: 9g