Cooking Instructions
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Step 1
Preheat the oven to 350 degrees F (180 degrees C). Line two sheet trays with silicone mats.
Step 2
Bring the
Vegetable Stock (480 mL)
to a low boil in a big saucepan on the stove, then stir in the
Quinoa (170 g)
. Cover the pan and turn the heat to low. Let it cook until tender for 15 to 20 minutes. Fluff it up with a fork. While cooking, you can work on the sweet potato.
Step 3
Pierce the
Sweet Potatoes (2)
all over with a fork and place them on a microwave-safe plate. Cook in a microwave oven for 10 minutes on high.
Step 4
Then turn them over and microwave them for another 5 minutes. They should be completely soft.
Step 5
Scoop the sweet potato flesh out of the skin into a bowl and stir it well with the cooked quinoa. Then stir in the
Dried Onions (2 g)
,
McCormick® Garlic Powder (3 g)
,
Dried Parsley (as needed)
,
Salt (3 g)
,
Ground Cumin (as needed)
,
Paprika (1 g)
and
Ground Cinnamon (1 g)
to flavor it well.
Step 6
Use wet hands to form 10-12 patties out of the mixture, depending on how big you want them. Evenly lay them out on the sheet trays and bake them for 30 minutes or until set and slightly crisp along the edges.
Step 7
Loosen them from the tray with a spatula and serve them immediately however you want! They are great simply served with ketchup or HP sauce, topped with avocado, or like a vegetarian burger!
