Fall Quinoa Sweet Potato Cakes

I am a big fan of quinoa and I love sweet potatoes.... those dark-orange fleshed ones that we like to incorrectly call yams, to distinguish them from the drier, yellow-fleshed variety.  They are so flavorful and I am always looking for new ways to sneak them into my day!

These Quinoa and Sweet Potato Cakes from Clean Food Creative Fitness make up very quickly and can be enjoyed so many different ways.

When I first made them, I had 2 for lunch on a bed of salad greens and an assortment of chopped veggies... I added a hardboiled egg for more protein and I was really full all afternoon!

I stored the leftovers in the refrigerator and then had 1 of these delicious cakes for breakfast the next morning with a poached egg.  Wonderful!

They are good cold, too.  I packed a lunch for a golf outing and The Captain and I each had one of these cakes on a pile of coleslaw, as part of our noon picnic. So filling and nutritious.

And the last one... enjoyed it cold on a pile of salad greens, topped with crumbled feta cheese.  Mmm.

You can make them sweet or savory.  The original recipe calls for cinnamon, but I knew that wouldn't work for me in the ways that I wanted to use these cakes, so I used a sprinkle of salt, oregano, and thyme in my mixture.  I think that the next time I make them, I will plan on having them for breakfasts, with syrup and yogurt and fruit, so I will add cinnamon to the mix.

Or you could leave out the herbs and spices altogether, and then just season as you eat them up.

 



Fall Quinoa Sweet Potato Cakes
Makes 6 cakes

• 2 cups cooked quinoa (about 1/2 cup dry cooked in 1 cup water)
• 3/4 cup baked sweet potato, peel removed
• 2 Tbs unsweetened applesauce
• 1 egg white
• 1/2 Tbs cinammon  *

1. Preheat your oven to 400° F.
2. In a large mixing bowl combine 1 cup of the cooked quinoa with the flesh of the baked sweet potato and mash together.
3. Add in your egg white, applesauce, and cinnamon and continue to mix.
4. Slowly add the remaining 1 cup of quinoa to the mix.
5. Form into 6 patties and place on a baking sheet coated with non-stick spray.
6. Bake for 10 minutes. Remove and flip the cakes. Then bake for another 10 minutes.
7. Serve and Enjoy!

Per cake.
Weight Watchers P+ = 2.
Calories ; Protein 4g; Carbohydrate 16g; Fat 1g; Fibre 2g.

* If you plan to use these cakes in salads I suggest you use oregano, salt, and thyme instead of cinnamon.  The cinnamon would work well with sweet accompaniements.

Mix all the ingredients together.

 

Form into 6 patties and then bake.

 

Really pairs well with an egg.

 

 

And I loved it cold with feta cheese on this bed of salad greens.

 

 

 Printable Recipe