Irresistibly Crispy Sweet Potato Quinoa Cakes You’ll Love

These Sweet Potato Quinoa Cakes are a delicious blend of flavors, gluten-free, and perfect for satisfying snack cravings.

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Prep Time 15

Cook Time 30

Cooling Time 15

Total Time 1

Servings: 12 cakes

Course: Appetizer

Cuisine: Vegan

Calories: 180

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Cakes

2 cups Mashed Sweet Potato Substitute with butternut squash for different flavor.
1 cup Cooked Quinoa Substitute with cooked millet if preferred.
1 teaspoon Onion Powder Use fresh onions for different taste.
1/4 cup Fresh Parsley Replace with cilantro or another herb if desired.
1 teaspoon Salt Can be omitted or reduced for low-sodium versions.
1/2 teaspoon Freshly Ground Pepper Optional for milder dishes.
2 tablespoons Olive Oil Use any neutral oil as a substitute.

Equipment

oven
Baking Sheet
Parchment paper
Mixing Bowl
Fork

Method

Cooking Steps

Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
Bake sweet potatoes for 50-60 minutes or microwave for 5-10 minutes until soft.
Prepare quinoa according to package instructions, usually boiling until fluffy, about 15 minutes.
Mash cooked sweet potato and mix in quinoa, parsley, onion powder, salt, and pepper until combined.
Form the mixture into 12 mini patties, ensuring they hold together tightly.
Place the patties on the baking sheet, brush with half of the olive oil, and bake for 10 minutes.
Flip the patties carefully, brush with remaining olive oil, and bake for another 10 minutes.
Cool on the baking sheet for 10-15 minutes before serving.

Nutrition

Serving: 1cakeCalories: 180kcalCarbohydrates: 28gProtein: 4gFat: 7gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gSodium: 200mgPotassium: 400mgFiber: 4gSugar: 2gVitamin A: 15000IUVitamin C: 20mgCalcium: 30mgIron: 2mg

Notes

These cakes can be customized with various spices and vegetables for extra flavor.

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