Protein‑Packed Sweet Potato & Broccoli Quinoa Cakes with Balsamic Glaze

These sweet potato & broccoli quinoa cakes are a hearty, protein‑rich meal that turns leftovers into a gourmet delight. The creamy quinoa batter is topped with a glossy balsamic reduction that adds a sweet‑savory kick. Ready in 35 minutes, they’re ideal for busy weeknights or to enjoy the next day.

Prep Time 15 minutes

Cook Time 20 minutes

Total Time 35 minutes

Servings 4 servings

Ingredients

• • 1 cup quinoa (cooked, drained)
• • 1 cup cooked sweet potato, mashed
• • 1 cup chopped steamed broccoli
• • 1/4 cup grated Parmesan cheese
• • 2 large eggs, lightly beaten
• • 1/4 cup diced red onion
• • 1 tsp smoked paprika
• • 1/2 tsp cumin
• • 1/4 cup fresh parsley, chopped
• • 1 tbsp olive oil (for cooking)
• • Salt and pepper, to taste
• • 2 tbsp balsamic vinegar
• • 1 tsp honey
• • 1 tsp Dijon mustard

Instructions

1. 1. In a large bowl, combine cooked quinoa, mashed sweet potato, chopped broccoli, Parmesan, red onion, paprika, cumin, parsley, and season with salt and pepper.
2. 2. Stir in the beaten eggs until everything is well mixed and forms a binding batter.
3. 3. Heat 1 tablespoon of olive oil in a non‑stick skillet over medium‑high heat.
4. 4. Drop round spoonfuls of the batter (~1/4 cup each) into the skillet, flattening each into a patty about 3/4-inch thick.
5. 5. Cook for 3–4 minutes per side until golden brown and crispy, flipping carefully to avoid breaking the cakes.
6. 6. While the cakes finish, whisk together balsamic vinegar, honey, Dijon mustard, and a pinch of salt in a small saucepan over low heat until slightly thickened (about 3 minutes).
7. 7. Drizzle the balsamic glaze over the finished quinoa cakes, letting it collect in the caramel pockets for extra flavor.
8. 8. Serve immediately, garnished with a sprinkle of fresh parsley. Optionally pair with a simple green salad or a side of tzatziki for added protein.

Chef's Note

For crisp outer skins, press each cake lightly with a spatula during cooking; if you prefer a firmer bite, reduce cooking time by 30 seconds.

Make-Ahead Tips

These cakes can be assembled ahead of time and refrigerated for up to 2 days. Reheat in a skillet over medium heat for 2–3 minutes per side until warm and slightly reheated.

Substitutions

Replace eggs with 3 tbsp flaxseed meal mixed with 9 tbsp water (let sit 5 minutes) for a vegan version. Substituting chickpeas for quinoa boosts protein. Use feta or vegan cheese for a dairy‑free twist.