In small saucepan, cook quinoa as directed on package. Scrub potatoes and pierce all over with a fork. Place on microwavable plate; microwave on High 6 to 8 minutes or until soft. Cut in half and scoop out flesh. In food processor, pulse kidney beans 4 or 5 times until coarsely mashed. Add sweet potatoes, egg, and Parmesan cheese. Pulse 5 to 10 times until well blended. Stir in quinoa. Using damp hands, make eight (3½ -inch diameter) patties, using about 1/3 cup bean mixture for each. Heat oil in 12-inch nonstick skillet over medium heat. Cook patties 3 to 4 minutes on each side, until lightly browned and interior temperature is at least 165°F.
Serving Suggestion: Serve on a bed of salad greens with olive oil vinaigrette or they can be served on hamburger buns. These can also be made into smaller patties for an appetizer slider.
Serving Size: 2 patties (about 6oz)
Nutritional Information Per Serving:
Calories 320, Total Fat 13g (Saturated Fat 2.5g, Trans Fat 0g), Cholesterol 40mg, Sodium 410mg, Carb 40g, Fiber 8g, Total Sugar 5g, Added Sugar 0g, Protein 11g, Vitamin D 2%, Calcium 10%, Iron 15%, Potassium 15%
Please keep in mind that nutritional information is a rough estimate and can vary greatly based on products used.