🖋️ Written by Emma
I’ve tried more veggie patties than I care to admit—some dry, some bland, most forgettable. But these Sweet Potato Quinoa Cakes? Total game-changers.
They’re crispy on the outside, creamy in the middle, and so full of flavor you’ll forget they’re good for you. Quinoa brings the protein, sweet potato brings the soul, and the result is a patty that works as a meal, a snack, or even breakfast with a fried egg on top.
Even my carnivore friends ask for seconds. And the best part? You can meal-prep a week’s worth in under an hour. These aren’t just patties—they’re proof that healthy food can taste like a treat.
Table of Contents
Ingredients
You probably have half this stuff in your pantry already. The rest?
Worth every penny. Here’s what you’ll need:
- 2 cups cooked quinoa (cooled)
- 1 large sweet potato (roasted and mashed)
- 1/2 cup grated Parmesan (or nutritional yeast for vegan)
- 1 egg (or flax egg)
- 2 cloves garlic (minced)
- 1 tsp smoked paprika (trust me, it’s a game-changer)
- Salt and pepper to taste
- 2 tbsp olive oil (for frying)
Step-by-Step Instructions
- Prep your sweet potato. Roast it whole at 400°F for 45 minutes, then scoop out the flesh. No time?
Microwave it—I won’t tell.
- Mix everything. In a bowl, combine mashed sweet potato, quinoa, Parmesan, egg, garlic, and spices. Mash it like you mean it.
- Shape the patties. Use a 1/4 cup measure for even sizes. Pro tip: Wet your hands to prevent sticking.
- Pan-fry to perfection. Heat oil over medium, cook 3-4 minutes per side until golden.
Don’t crowd the pan—patience pays off.
Storage Instructions
These sweet potato quinoa cakes are meal-prep royalty. Fridge: Store in an airtight container for up to 4 days. Freezer: Layer between parchment paper and freeze for 3 months. Reheat in a toaster oven for that crispy magic. FYI, they also make a killer quick breakfast with a fried egg on top.
Why You’ll Love These Sweet Potato Quinoa Cakes
- Meal-prep MVP: Cook once, eat all week.
They reheat like a dream.
- Nutritional ninja: Packed with fiber, protein, and vitamins. Even picky eaters won’t notice.
- Versatile AF: Burger? Salad topper?
Snack? They do it all.
Common Mistakes to Avoid
- Using undercooked sweet potato. Mushy patties = sad patties. Roast until fork-tender.
- Skipping the cooling step. Hot quinoa makes everything fall apart.
Cool it, cowboy.
- Overcrowding the pan. Steam isn’t crispy. Give them space to shine.
Alternatives and Variations
Vegan? Swap the egg for flax and Parmesan for nutritional yeast.
Gluten-free? Already is. Want extra crunch?
Add diced bell peppers or corn. For a spicy kick, toss in some chopped jalapeños. The world (or at least your kitchen) is your oyster.
FAQs
Can I freeze these sweet potato quinoa cakes?
Absolutely!
Freeze them cooked or uncooked. Just thaw before reheating or frying.
What’s the best substitute for quinoa?
Cooked brown rice or millet works, but quinoa’s texture is key. IMO, stick with it.
How long do they stay fresh?
4 days in the fridge, 3 months frozen.
Pro tip: Label your freezer bags—future you will thank you.
Is this kid-friendly?
Yes! My niece calls them “orange pancakes.” Serve with ketchup or yogurt dip for extra points.
Can I prep them ahead of time?
100%. Mix the batter up to 2 days ahead, or freeze uncooked patties for later.
Final Thoughts
These sweet potato quinoa cakes are the culinary equivalent of a high-five—satisfying, wholesome, and impossible to resist.
Whether you’re meal-prepping or just craving something tasty, they deliver every time. Give them a shot, then come back and tell me how much you love them. (Or keep them all to yourself—I get it.)
📌 Want more real-life meal ideas? Follow @whattomaketoday for daily recipes you’ll actually want to cook.
