Sweet Potato Quinoa Patties with Rosemary

Need more ideas for tasty complex carbohydrate side dishes? TFN Training client, Katherine Day, is back at you with another scrumptious recipe for "potato pancakes" made with sweet potatoes and the protein grain of the gods, quinoa.

Here's Katherine's trainer, Dylan Smith, scarfing up a serving of these patties, along with a side dish of Katherine's Super Clean Quinoa. Yum!

Sweet Potato Quinoa Patties with Rosemary

Prep time: 20 minutes, Cook time: 15 minutes, Makes about a dozen patties

Ingredients:

• 1 1/2 cups 1/2-inch cubed sweet potato (peeled if you don't like skins)

• 2 cups cooked quinoa

• 2/3 cup diced yellow onion

• 1 TBS well-chopped rosemary

• 2 TSP minced garlic

• 3/4 teaspoon salt

• 1/2 teaspoon black pepper

• 2 large eggs

• 1/2 cup grated parmesan

• 1/2 cup quinoa flour

• vegetable oil (for pan-frying patties)

Directions:

• Steam sweet potatoes until tender, then let cool for 10 minutes

• Prep your onion, rosemary and garlic while potatoes cook. Finely chop that onion

• In a large bowl, mash the potatoes with the backside of a fork until each cube is broken

• Stir in the quinoa, onion, rosemary, garlic, salt and pepper

• In a separate bowl, whisk the eggs and then add parmesan

• Pour egg mixture over the potato mixture and stir to combine

• Stir in 1/2 cup quinoa flour and let mixture sit for 5 minutes

• Place a large skillet over medium heat and add 1-2 TBS oil, coat the pan

• Scoop 1/4 cup to 1/3 cup of the mixture into hands and form into a 2-inch patty, 1/2 inch thick. Add more quinoa flour if the mixture is not holding together well enough

• Place gently in the pan and cook for 5-6 minutes until golden brown and firm. Repeat with 2-3 more patties (if using a 10-12 inch pan). Avoid overcrowding the pan.

• Carefully flip to the other side with a spatula

• Cook for another 4-6 minutes. Reduce heat if they are browning too quickly

• Repeat until all mixture is used

• Drain patties on a paper towel and then enjoy!