Sweet Potato Quinoa Patties!

 

1 c. cooked and mashed sweet potato

1 c. cooked quinoa

1/2 small yellow onion, diced

2 cloves garlic, minced

1 egg

1 t. cumin

1/4 cup grated cheese

1 t. basil

salt and pepper

1/2 lb. fresh cranberries, rinsed

1/2 c.  orange juice

1 T. pure maple syrup

Nonstick cooking spray

 

First cook the cranberry orange sauce: Combine cranberries, orange juice, and maple syrup in a small saucepan. Turn heat on high until it begins to boil, then reduce to medium low, cover and cook for an additional 10-15 minutes or until the sauce becomes thick. Remove from heat and set aside to cool.

Cook the quiona: Add 1 c. water and 1/2 c. uncooked quinoa to a small saucepan and place over high heat. Bring to a boil, then reduce to low, cover and cook for 15 minutes. Remove from heat and fluff quinoa with a fork; set aside to cool.  To make the patties: In a large bowl, combine mashed sweet potato, quiona, egg, cumin, cheese, basil, salt and pepper. Form into 4 patties and place in the fridge for 10 minutes to help keep the patties in their shape. Heat a large skillet over medium heat and generously spray with nonstick cooking spray. Place patties in pan and cook for 4-6 minutes or until golden brown, then flip and cook 4-5 minutes longer or until they have nice crispy golden edges. Serve warm with a few tablespoons of cranberry sauce over the top.