10 May Sweet Potato Quinoa Patties
It gives me such reassurance knowing that I have healthy, nutritious food at the ready. When I’m running short on time, have late days/evenings at the studio or simply have no idea what to make for dinner, I absolutely love knowing that I have something good to go in my fridge or freezer. This week, I’m lucky enough to have one of my boys and his friend staying with us for a few days. Unsure of their exact schedule, I really wanted to have ready-made options available. These sweet potato quinoa patties that I’ve been tinkering with lately are perfect to have on hand for quick-to-prepare meals. We’ve enjoyed these on their own, in wraps, on top of salad – they’re so versatile! Robb’s favourite is to sauté onions and pepper with a little Tamari sauce and then lightly pan fry the patties – so good!
I had fun exploring different ways to prepare the main ingredients. I steamed the sweet potatoes prior to mashing, and I also made them in the Instant Pot – both worked out really well. I also made the quinoa in the Instant Pot. For a fool-proof method, you can try this recipe by Detoxinista by clicking here. Of course, you can always make quinoa in the traditional stove-top manner. Either works!
As with most recipes I share, I go easy on the seasonings, so please adjust to your liking.
Sweet Potato Quinoa Patties
1 1/2 cups mashed sweet potato
3 cups cooked quinoa *if using Instant Pot, 1 cup water + 1 cup rinsed quinoa = 3 cups cooked
1 teaspoon onion powder
1 teaspoon garlic powder
1/2 teaspoon salt
3/4 teaspoon smoked paprika
1 vegan “egg” = 1 tablespoon chia seeds + 2.5 tablespoons water or 1 egg lightly beaten
Steam, boil or pressure-cook 2 sweet potatoes (if organic, keep skin on). Cook until tender. Once cooled, mash and measure out 1 1/2 cups.
Cook quinoa according to package directions or use your Instant Pot (my fave). Once cooked, lightly fluff with a fork and measure out 3 cups.
Mix sweet potato, quinoa, spices and “egg”. If using chia egg, please allow several minutes for chia and water to “gel”.
Measure out 1/3 cup of mixture to form a patty. Place patties on parchment-lined baking tray.
Bake at 400 degrees for 30 – 35 minutes, flipping halfway through. Take care flipping so they don’t fall apart.
The patties should be firm on the outside and moist on the inside.
Serve as you would a regular burger or wrap. We individually wrapped these in wax paper and froze them. We then enjoyed them lightly pan-fried with onions, pepper and Tamari.