Quinoa cakes

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.

Ingredients

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

Directions

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.

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