These were really good and very different from the norm, both a little sweet and a little savory. We served them with this kale salad and it was a fantastic healthy meal! Would also make a really nice lunch or brunch.
Allow enough upfront time on this recipe because you have to cook rice and quinoa before you can make the patties. If you are short on time in the evening, perhaps make the mixture (or at least cook the rice and quinoa) the night before. (Another Whole Foods copycat based on this blog.)
- 1 cup brown rice
- 1 cup quinoa, rinsed
- 1 lbs sweet potatoes, cut into chunks (smaller will cook faster)**
- 1/2 cup green onions, chopped
- 1/2 cup dried cranberries, chopped (I use apple juice sweetened ones from our local health food store)
- 1 Tbsp rubbed sage
- 1 tsp salt
- 1/2 tsp black pepper
Cook the rice however you’d like. Once done, if very moist, spread on a plate to cool and dry out a bit.
Cook the quinoa according to package instructions.
Steam the sweet potatoes until mashably tender. (Mashably is not really a word, but I like it.)
Preheat oven to 400 degrees. Using an electric mixer, puree the sweet potatoes. Add the cooked rice and quinoa. Add the remaining ingredients and stir well until everything is well distributed and incorporated.
Prepare a baking sheet with parchment paper sprayed with a little oil. Form patties of desired size, but make them as thin as you can without them falling apart. Bake for 20 – 40 minutes or until your desired crispness is reached.
**Chef’s Note** As a rule, I never peel potatoes. However, these do get mashed up and formed into patties with the other ingredients so you will have the potato peels in that mixture. It didn’t bug me, but others might prefer the sweet potatoes peeled.