Quinoa Sweet Potato Cranberry Patties

Every time I go to Whole Foods I see these Quinoa cakes. Sometimes they contain ingredients that  I know will not agree with me as fare as allergens. I made my own recipe for these cakes and I have to say they are really good! These make a great make-ahead staple for the weeks lunches. If your like me and tend to work and forget to eat they can really stave off those hunger pangs! Bake them in the oven  and save in a container in the fridge or even freeze some! I kind of wing my recipes and hope for the best ….Here is how I made these yummy cakes.

• 1 cup dry quinoa
• large sweet potato cooked to make 1 -1 1/2 cup  mashed
• small  onion
• stalk celery and some leaves
• stalks of parsley
• Olive oil or grapeseed oil
• 1/2 cup dried cranberries
• 1/4 cup honey
• salt
• pepper
• one egg

Take 1 cup of dry quinoa and cook according to the directions on the package
Bake or cook 2 large sweet potatoes you- want at least 1 cup of mashed sweet potato
Chop 1/4 cup onions and a large celery stalk and saute them in 1/4 cup olive oil or grapeseed oil or even EarthBalance butter until translucent, (Make sure to include the oil from the pan to the mixing bowl)
Chop some celery leaves and some parsley
I took gluten-free oatmeal and made one cup of coarse flour out of it in my coffee grinder
You will need one egg and a half cup of dried cranberries
1/4 cup honey
salt and pepper

mix it all together – use your hands!  Create some balls around 2 inches and squish it into a patty shape

Bake at 350 degrees on a cookie sheet until the patties are firm and golden, I am going to say check after 20 minutes and keep checking after that every 5 minutes. I tend to burn things because I forget to set the timer! Which is the case here and I didn’t realize how long these were in the oven.

When ready drizzle with honey while still warm. Enjoy!