By Mayo Clinic Staff

Dietitian's tip:

These golden-brown cakes are packed with nutrients and protein. Serve with a side salad or make smaller cakes for an appetizer.

Number of servings

Serves 14
  1. Heart-healthy
  2. Meatless
  3. Healthy-carb
  4. Kidney diet


  1. 3 sweet potatoes, peeled and cut into spears
  2. 1 cup uncooked quinoa
  3. 2 eggs
  4. 3 cloves garlic, minced
  5. 6 ounces Gruyere or Parmesan cheese, shredded
  6. 2 tablespoons finely chopped fresh parsley
  7. 1 teaspoon salt
  8. 1/4 teaspoon ground black pepper
  9. 1/4 teaspoon nutmeg
  10. 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

Serving size: 1 cake

  • Calories 122
  • Total fat 7 g
  • Saturated fat 3 g
  • Trans fat 0 g
  • Monounsaturated fat 3 g
  • Cholesterol 38 mg
  • Sodium 172 mg
  • Total carbohydrate 10 g
  • Dietary fiber 1 g
  • Total sugars 1 g
  • Protein 6 g

Created by the executive wellness chef and registered dietitians at the Mayo Clinic Healthy Living Program.

June 02, 2016