Eating Bird Food's Sweet Potato Quinoa Cakes
- Number of Servings: 10
Ingredients
1 lb. sweet potatoes (2 medium sized), peeled and cut into 1 inch chunks 1 cup quinoa, rinsed and cooked according to package directions (1 cup COOKED calculated)1 cup lundburg wild rice blend, cooked according to package directions (1 cup COOKED calculated) ˝ cup green onions, sliced ˝ cup dried cranberries, chopped (80g calculated)1 tablespoon dried sage ˝ tablespoon sea salt ˝ teaspoon black pepper
Preheat oven to 350°.
Steam sweet potato chunks for 20-25 minutes. Then puree sweet potatoes in stand mixer. You could also use a food processor or blender.
Combine mashed sweet potatoes, cooked quinoa, cooked rice, green onions, cranberries, sage, salt and pepper.
Form and flatten portions of the “dough” into patties.
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, at room temperature, or straight from the fridge.
Serves 10 (estimated).
Number of Servings: 10
Recipe submitted by SparkPeople user ARISU_2.
Steam sweet potato chunks for 20-25 minutes. Then puree sweet potatoes in stand mixer. You could also use a food processor or blender.
Combine mashed sweet potatoes, cooked quinoa, cooked rice, green onions, cranberries, sage, salt and pepper.
Form and flatten portions of the “dough” into patties.
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, at room temperature, or straight from the fridge.
Serves 10 (estimated).
Number of Servings: 10
Recipe submitted by SparkPeople user ARISU_2.
Nutritional Info Amount Per Serving
- Calories: 97.3
- Total Fat: 0.7 g
- Cholesterol: 0.0 mg
- Sodium: 396.0 mg
- Total Carbs: 21.2 g
- Dietary Fiber: 1.9 g
- Protein: 1.9 g
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