Crispy Quinoa Sweet Potato Fritters

These are amazing and amazingly easy! I made them vegan! Used about 2-1-2 flax seed substitute (1 T flax seed + 3 T water = 2 egg). I didn’t have time to make a sauce but next time I’ll make some kind of aioli sauce, vegan of course! I used my Cuisinart air fryer and they’re perfect!! Make these!!!

These were really good – way better than the store-bought quinoa kale veggie burgers I typically eat. I like that you could put just about anything in them such as carrots, water chestnuts for crunch, etc.. Thanks MB!

Very excited about this recipe. It came together quickly. After I grated my sweet potato, I had 3 cups, so I changed ingredient quantity to 1.5 times but used the total of 3 eggs. It was really great. And I used one of the reviewers suggestions about pan baking first, flash freeze and portion out later for pan fry. Love it!

These are Beautiful. I don’t like the texture of Quinoa you but can’t tell it’s in the these. I used a large ice-cream scoop to drop fritters into pan. Flattened with a spatula. Will reheat in Air Fryer.

This is one of my favorites! I add a lot more spices – curry powder, garam masala, chili powder, turmeric, coriander seed, and either cayenne pepper or chopped jalapenos. I also add the spices to the veggie mix as it cooks down.

Super easy and so delicious. Really good the next day
When they were cold.
Used Kale instead of spinach.
Also made your spicy dip you suggested fo the kimchi
Fritters. Which by the way are also fabulous.
Many thanks again for making suppers interesting and fun.

This was so tasty and easy. The only difference from the recipe was adding slices of tomatoes a sprinkle of pecorino romano cheese.
I recently purchased you cookbook and I’ll be making every recipe!

This recipe was absolutely easy & delicious. I’m incorporating creative ways to get more veggies & grains in our diet & Im leaning more towards plant based/vegan. So this was a great recipe to try. My meat eater husband who usually does most of the cooking & should’ve been a chef was not really feeling like having these with dinner. So I made the meal & he had no choice but try it. He couldn’t stop raving about it. He has said he would eat these for a plant based breakfast sausage instead of meat sausages. Now wants me to make more to have in freezer. But wants me to add fennel to give more breakfast sausage taste. He also keeps adding more ideas of other veggies we could use in it. So glad I finally had chance to make this. We also both filled up on 2 fritters each & barely ate our chicken parmesan. And my husband had me make a honey mustard sauce/dip for the fritters. Paired amazingly with it. Also I did 2 eggs like most other commenters & we were out of curry so used your suggestion to another commenter and used Garam Masala. Amazing. Also first time I got to use the Garam Masala. Love that spice. I’m also thinking to make this full vegan & to replace eggs I will try using JUST Egg liquid. This egg replacement usually works for most recipes that use egg for a binder.

This was so good! I followed the comments and used 2 eggs and a little more (AP) flour and it was wet/sticky but came out great. Otherwise I followed the recipe exactly. We had it with avocado and tzatziki. Best part is my 4-yr-old loved it too!

I have been making these awesome fritters for a few years now, and will change them up sometimes with different spices like Mexican or Italian instead of curry-depending on my mood. I usually make a double batch to freeze, and found a short cut. Instead of panfrying them 1st, I put 1 batch on a cookie sheet (just like squares-flatten them) that is lined with parchment paper and bake them at 425 for 15 minutes. I let them cool and then cut them into squares and flash freeze them. When I want a few, I just fry them and they come out beautifully!

Really nice! excellent option for less meat, still filling and tasty.

I used kale rather than spinach and it was great. The curry powder makes this taste so warm and cozy. I was surprised by how good these were and how well they held together. Will definitely make again.

So good! I added some leftover chickpeas that I mashed and mixed in with the rest of the ingredients and got heartier, more filling patties that I love to eat over greens with tomatoes for lunch! Hadn’t made this in so long but I think it’s one of my top fave MB recipes!! xo

These are amazing! My husband and kids are hovering around the pan, waiting for the next batch!

Amazing, I made with half flax eggs/half real eggs, and broccoli/carrot tops as the greens. Yummy!

Wow! Absolutely delicious! Both my daughters 3 and 1 year old devoured them!

This recipe was delicious. We topped them with a garlic yogurt sauce (plain whole milk Greek yogurt and sautéed minced garlic to taste). They also paired perfectly with a pinot noir! My husband said “I’d be disappointed if you didn’t make these again”!

Holy money! These were sooo good! Found this recipe when trying to find something to use up my left over quinoa and they were amazing!
I subbed the spinach for baby leaf kale and served with a roasted pumpkin, tomato and red bell pepper sauce as well as rocket tossed in balsamic vinegar.
Thank you once again for your recipes!

These are sooooo good!!!! I used chickpea flour and had to use a little more than 1/2 cup. These were so tasty and satisfying.

This has been a weekly must at our house. Our whole family, including my young daughters, loves these fritters. Thank you for an amazing recipe!!! Ps. Don’t skip curry powder.

These were fairly easy to put together, just takes a bit of time to grate the potatoes. I used regular plain flour, was too lazy to rummage in the cupboard for spices, and only needed two eggs. The taste was good, the texture fantastic! I look forward to finishing the batch for breakfast tomorrow, and will certainly be adding this to the list of regular Saturday breakfasts :)

First of all, YUM!

Second of all, you have CHANGED MY LIFE with your recipes. I never thought I could cook until I found your website. I also didnt know how to incorporate more veggies into my life. Thank you so so so much. I have a healthier relationship with food than ever before thanks to you guys and your fast accessible recipes! Keep it up youre killing it

So yummy! I think as noted 2 eggs would’ve been fine as I had to add an extra 1/4 cup flour to have the mixture hold together enough. I initially topped with sour cream and sliced green onions but my curry powder is very potent and I ended up having the rest of the fritters with tamarind sauce and chopped cilantro instead (recommend!). Next time if I’m not in a curry mood I’m thinking of doing cumin and chili powder instead. I like that the recipe is great as is but is also a lovely base to be able to play around.

These were awesome! I subbed flax eggs and a generic gf flour and they still held together and got super crispy! I left out the curry and subbed dill and parsley. I served them in a pita with fresh spinach, coconut yogurt, and pickled onions. Yum!!

Great patties! Have tried a few recipes but this one is my favourite! I had no greens present unfortunately, but instead used chopped up and fried mushrooms which worked a treat! Thanks 😊

This is great! Most of my quinoa cooking attempts haven’t worked out, but this actually did. I used the equivalent of three egg whites (tragically allergic to yolks) and 1/2C of King Arthur 1-1 GF Flour for my binder. The fritters were assembled easily and pan fried without falling apart. Definitely a future breakfast staple for me and my husband.

I’ve made these a few times now, but recently my roommate and I have been trying to see what we can “waffle.” These patties in waffle form are SOO easy to make and so much fun and delicious too. All I did was form a normal size patty, spray the waffle maker, then put the patty or “fritter” in. Also eliminates some oil and adds the same crunch. Fun for kids and adults alike!

**I added 2 eggs and also grated some zucchini to put in the patties.

Another amazing recipe! I used two eggs and needed more all purpose flour but it was so flavorful and one of the best vegetarian things I’ve made and eaten. Topped it with the dill garlic sauce and cilantro.

I used all purpose flour, but I think bread crumbs would have worked better in this if you don’t need to be GF. After adding two eggs, the mixture was VERY wet. I ended up with 11 fritters just like the recipe but mine were really thick, more like patties. I probably won’t make this again.

Great receipt! Tasty, delicious and healthy! Thank you <3

Such a great blend of flavors and textures! What a great recipe!