These golden-brown cakes are packed with nutrients and protein. Serve with a side salad or make smaller cakes for an appetizer.
- 3 sweet potatoes, peeled and cut into spears
- 1 cup uncooked quinoa
- 2 eggs
- 3 cloves garlic, minced
- 6 ounces Gruyere or Parmesan cheese, shredded
- 2 tablespoons finely chopped fresh parsley
- 1 teaspoon salt
- 1/4 teaspoon ground black pepper
- 1/4 teaspoon nutmeg
- 2 tablespoons olive oil
Heat oven to 375 F. Place the potatoes on a greased baking sheet. Bake for 45 minutes or until potatoes are completely soft. Meanwhile, cook quinoa according to package directions; set aside to cool.
In a large bowl, combine cooked potatoes, cooked quinoa, eggs, garlic, cheese, parsley, salt, pepper and nutmeg.
Heat 1 tablespoon of olive oil in a large saucepan. Form half of the quinoa mixture into 1/4-cup patties and place in the pan; cook until cakes are golden brown. Place cooked patties on a baking sheet. Repeat process with remaining oil and quinoa mixture. Bake cakes in the oven for 5 minutes to ensure they are heated through.
Nutritional analysis per serving
Total carbohydrate: 10 g
Cholesterol: 38 mg
Dietary fiber: 1 g
Monounsaturated fat: 3 g
Protein: 6 g
Saturated fat: 3 g
Serving size: 1 cake
Sodium: 172 mg
Total fat: 7 g
DASH Eating Plan Servings
Dairy foods (low-fat or fat-free): 1/2
Fats and oils: 1/2
Grains and grain products: 1/2
Diabetes Meal Plan Choices
Meat and meat substitutes: 1/2
Mayo Clinic Healthy Weight Pyramid Servings
Protein and dairy: 1/2
Last Updated Jun 2, 2016