- 1 cup leftover mashed sweet potato cold
- 1 cup cooked quinoa cold
- ½ cup grated cheese
- olive oil cooking spray
Preheat oven to 200 degrees celsius (fan forced).
Line a baking tray with greaseproof baking paper.
Place the cold mashed sweet potato and the cooked quinoa into a bowl.
Add the grated cheese and stir to combine.
Use a tablespoon to place dollops of the mixture onto the baking tray and shape into a small pattie shape.
Lightly spray with olive oil cooking spray.
Bake for 15 minutes and then turn over the bites over. Lightly spray again with olive oil cooking spray. Sprinkle with extra sesame seeds (optional).
Bake for a further 15 minutes.
RECIPE NOTES & TIPS:
- Make sure the mashed sweet potato and cooked quinoa are cold before using them - it makes them hold together better and so much easier to shape into little mini bites!
- To make 1 cup of quinoa you will need to cook approximately ½ cup according to the packet instructions.
- You can use a combination of sweet potato and pumpkin mash.
- If serving as tapas, add some extra herbs and spices if you like. Try a little morrocan seasoning, some chopped coriander or basil, or some chilli flakes!
- Store in an airtight container in the fridge for 3-4 days.
- Reheat on a lined baking tray in the oven, or in an airfryer. You can also reheat in a microwave, but they will lose their crispiness.
- To freeze, just lay quinoa bites between sheets of baking paper in an airtight container to freeze, and that way you can just grab a couple when needed for a toddlers meal. Quinoa bites can be frozen for up to 3 months
- Freeze for up to 3 months
Calories: 28kcal | Carbohydrates: 3g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Cholesterol: 3mg | Sodium: 22mg | Potassium: 41mg | Fiber: 1g | Sugar: 1g | Vitamin A: 970IU | Vitamin C: 0.2mg | Calcium: 24mg | Iron: 0.2mg