Crispy Quinoa Sweet Potato Fritters

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Vintage fork slicing into a Sweet Potato Quinoa Fritter

I know I should eat more vegetables, but I’m often not in the mood to crunch on raw carrot sticks and greens. Thankfully, I found an easy workaround: veggie-packed Sweet Potato Fritters!

Loaded with fiber, complex carbs, healthy fats, and protein, these crispy fritters are ideal for keeping you satiated and nourished. They’re also portable, kid-friendly, and ideal for snacking, breakfast (or brunch), bowl meals, and beyond!

Plus, they’re easy to make, requiring just 10 ingredients and 30 minutes! Let us show you how it’s done.

Spinach, quinoa, eggs, sweet potato, garlic, and other ingredients for making our Quinoa Sweet Potato Fritters recipe

Start by sautéing onion and shredded sweet potato in avocado or coconut oil and seasoning with salt and pepper. This adds a caramelized flavor and also softens the veggies before adding them to the quinoa and eggs.

Next, add chopped greens (we like spinach) and cook briefly until wilted.

Skillet of sweet potato and spinach for making our Quinoa Sweet Potato Fritters recipe

Then add the veggie mixture to a mixing bowl along with already cooked and cooled quinoa. It’s a great way to use up leftover quinoa!

Stirring the veggies and quinoa for our Sweet Potato Quinoa Fritters recipe

Whisked eggs are added as the binder. If vegan, a flax egg may work for binding, but the fritters will likely be more fragile.

Pouring whisked eggs into the quinoa and vegetable mixture as a binder

Then gluten-free flour (we like our DIY blend) is added to absorb excess moisture and allow the fritters to crisp up nicely. Other gluten-free flours such as coconut flour or almond flour may work, but we haven’t tried them and can’t guarantee the results.

Stirring gluten-free flour into the batter for making Quinoa Sweet Potato Fritters

Then the dough is formed into patties and pan fried until both sides are golden brown and crispy. Swoon!

For even crispier patties, the fritters can be transferred to a 400 degree Fahrenheit oven and cooked for an additional 10-15 minutes.

Large serving platter of our Quinoa Sweet Potato Fritters recipe

We hope you LOVE these fritters! They’re:

& Easy to make!

Enjoy them warm or cold (they’re great straight from the fridge) and plain or topped with coconut yogurt, hummus, or garlic dill sauce.

They would also be delicious as a side to nearly any main, including our Lemon Baked Salmon with Garlic Dill Sauce (20 Minutes!), Chickpea Shawarma Salad, or Vegan Nicoise Salad (30 Minutes!).

More Sweet Potato Recipes

If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag a photo #minimalistbaker on Instagram. Cheers, friends!

Plate of Quinoa Sweet Potato Fritters topped with dairy-free yogurt and fresh mint

Crispy Quinoa Sweet Potato Fritters

Easy-to-make sweet potato fritters with quinoa, spinach, and eggs! A delicious, gluten-free vegetarian side or snack ready in 30 minutes!
Author Minimalist Baker
Slicing into Sweet Potato Quinoa Fritters on a plate
4.94 from 167 votes
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 11 (Fritters)
Course Breakfast, Side, Snack
Cuisine Dairy-Free, Gluten-Free, Vegetarian
Freezer Friendly 1 month
Does it keep? 3-4 Days




  • 2 cups shredded sweet potato (no need to peel)
  • 2 Tbsp avocado or coconut oil, plus more for cooking
  • 1/2 cup diced red or white onion (or sub shallot)
  • 4 cloves garlic, minced
  • 1 healthy pinch each sea salt and black pepper
  • 2 cups chopped greens (we prefer spinach)


  • 3 medium eggs, whisked* (organic, pasture-raised when possible)
  • 1/2 tsp sea salt, plus more to taste
  • 1 tsp curry powder (optional)
  • 1/2 cup gluten-free flour blend (if not gluten-free, sub all purpose flour // for grain-free, try arrowroot or potato starch)

FOR SERVING optional


  • If you do not already have cooked quinoa, prepare it at this time. 2/3 cup uncooked quinoa will yield ~2 cups cooked.
  • Shred sweet potato using either the coarse side of a box grater or the grater attachment of a food processor.
  • Heat a large pot or rimmed skillet over medium heat. Once hot, add oil, onion, sweet potato, garlic, salt, and pepper. Sauté for 4-5 minutes, stirring frequently, or until the onion and sweet potato are tender and fragrant. Add chopped greens and stir to slightly wilt. Set aside.
  • Add eggs to a medium mixing bowl and whisk until well combined. (NOTE: Depending on the size of your eggs, you may need less as some readers reported having success with 1 less egg!). Set aside.
  • To a large mixing bowl add sautéed vegetables, cooked and cooled quinoa, salt, and curry powder (optional) and stir. Then add eggs and stir. Lastly, add gluten-free flour and stir until combined. You should have a slightly tacky but moldable mixture. Add more gluten-free flour as needed if too wet to handle.
  • Form into thin (roughly 1/4-inch-thick) patties the size of the palm of your hand. In the meantime, heat a large rimmed skillet (we prefer cast iron).
  • Once hot, add a little oil to coat the pan and enough fritters to comfortably fit without crowding. Pan fry until golden brown — ~ 4 minutes on each side.
  • Optional: For even crispier fritters, continue baking in a 400 degree F (204 C) oven for 10-15 minutes.
  • Serve hot with garnishes of choice, such as lemon juice, dairy-free yogurt, hummus, garlic dill sauce, or fresh herbs (all optional). Store leftovers covered in the refrigerator up to 3-4 days, or in the freezer up to 1 month. Reheat on the stovetop over medium heat, in a 350 degree F (176 C) oven, or in the microwave until hot. If frozen, thaw before reheating.



*Nutrition information is a rough estimate calculated with avocado oil and without optional ingredients.

Nutrition (1 of 11 servings)

Serving: 1 fritters Calories: 154 Carbohydrates: 23.8 g Protein: 4.6 g Fat: 4.6 g Saturated Fat: 0.8 g Polyunsaturated Fat: 0.99 g Monounsaturated Fat: 2.47 g Trans Fat: 0 g Cholesterol: 50.45 mg Sodium: 168 mg Potassium: 293 mg Fiber: 2.9 g Sugar: 2.8 g Vitamin A: 7492 IU Vitamin C: 3.69 mg Calcium: 36.1 mg Iron: 1.24 mg

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My Rating:

  1. Sharon says

    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!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Carla! We haven’t tried this recipe with almond flour in place of the gluten-free flour blend, but we think it would work. You may need a little extra, though, since it’s not as absorbent as the blend.

  2. Yum! says

    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.

  3. Camile says

    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

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      We’re so glad you enjoyed them, Aska! Thank you for the lovely review and for sharing your modifications! xo

  4. Amanda Lane says

    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”!

  5. Kim says

    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!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Yay! Such a great way to use leftovers. Thanks so much for the lovely review, Kim! xo

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Juli, they may be a little more fragile that way, but should work. Freezing after frying works well. Hope that helps!

  6. Alexandra says

    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.

  7. Luba says

    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.

  8. Lianna says

    These look super good and easy. I’m wondering if they could be made as ‘bites’ in the Instant Pot, in one of those silicone muffin-cup pans? Would it need any adjustment to the ingredients? How much time would you give it?

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hmm, good question! We haven’t experimented with that and aren’t sure. Let us know if you give it a try!

  9. Dawn says

    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 :)

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Thanks for sharing, Dawn! If you have a food processor with a grating attachment, that can be a time-saving trick!

  10. Ella says

    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

  11. Nicole says

    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.

  12. Hope says

    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!!

  13. Anna Larson Kernes says

    My family is not a fan of curry. What could I sub for curry to give it some pizzazz? I’m making this tomorrow. TIA

  14. Kate says

    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 😊

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      We’re so glad you enjoy them, Kate! Thanks so much for the lovely review and for sharing your modification! xo

  15. Alexa says

    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.

  16. Sidney says

    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.

  17. Nicole Heskey says

    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.

  18. Meredith says

    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.

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Sorry to hear that, Meredith! We haven’t tried it with all purpose flour, which can be more absorbent than gluten-free flours. You could also try adding 1 less egg if it felt too wet? Thanks for the feedback!

  19. Connie Moultroup says

    How can you say these are vegan? There is the letter “V” at the top of the post. In most circles, that means vegan, I thought. How disappointing!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Connie, Sorry for any confusion! We use “VG” for vegan and “V” for vegetarian. You can find the full symbol key in the side bar. These are vegetarian, not vegan. In the comment section you can find lots of suggestions for making these vegan. Hope that helps!

  20. Kedi says

    These are SO good!!! I will never waste spinach again now that I can make this recipe. I made it with 2 eggs and a little extra flour. This is perfect for any time of the day!

  21. Emilija says

    Loved them. Already made them three times and will definitely make them again. Also for my veggie hating boyfriend ate them with sweet chilli sauce for lunch and was very happy. Thank you!

  22. Sarah says

    I made these to go with the Chickpea Shawarma Salad (as suggested above the recipe), and they were great! Because I was opening a can of chickpeas for the salad, I decided to use the aquafaba instead of eggs. It worked well, and I had no issues with them breaking or being too crumbly.

  23. Samantha says

    These are so good! Made for breakfast today to change things up. We found that two eggs to bind was plenty. Decided that next time we will add an over easy egg on top for a more breakfast-like taste. Thanks so much for this delicious recipe!

  24. Alex says

    This is one of my go to veggie burger recipes. I made a few changes to make them vegan and oil free: replace eggs with flax eggs, replace oil with applesauce…Also, I leave out the curry powder for a more typical veggie burger taste! Love them!

  25. Lucy says

    I enjoyed this – the texture is fab. I didn’t love the flavour though, I would omit the curry powder and perhaps just add fresh parsley and mint or other combo. Would make again though. Thanks so much!

  26. Eunice says

    After having problems with it being too wet, I pop the mixture into the fridge overnight and used my sandwich press to make it. It’s thin and crunchy and totally yummy.

    p/s: I’m secretly glad my little munchkin ain’t a fan of it because I can have more! But my big boys love it and I love it that it can be a nutritious and filling snack when they are hungry

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Love that trick! Thanks for sharing, Eunice! Some readers have suggested using 2 eggs instead of 3 to help with it being too wet. Hope that helps for next time!

  27. Jessica says

    I just made these and paired them with the garlic dill sauce. SO good! Instead of curry powder I used berbere spice powder… very tasty. Thanks for the easy recipe!

  28. Corri M. Hubbard says

    I just made these and followed the instructions word for word including the curry powder. Probably one of the best things I’ve ever eaten 👍🏾 So light and flavorful. I’ll make some more for other people, but these are all mine 😄😄😄( I also did coconut yogurt and lemon juice on them at the end)

  29. Sharon says

    I originally made these for my sister (who I am visiting next month) . She is gluten free and a big fan of sweet potatoes, but they never made it to the freezer as I ate them all! Since then, I have made 1/2 dozen batches to serve to friends, and after tasting them, everybody wanted the recipe! Thank you for an excellent recipe that suits a range of tastes!

  30. Mollie says

    These were great! I used taco seasoning instead of curry powder, and made avocado yogurt dip to go with it! Can’t wait to re-heat and crisp up the leftovers tomorrow.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Love the creativity, Mollie! Thanks so much for the lovely review and for sharing your modifications! xo

  31. Kristin says

    5 star recipe. We are not vegan or vegetarian, but we wanted to integrate more vegetarian meals into our weekly menu. And I have to say: this was the first one we tried of this website and also first time trying out Quinoa. This is so delicious. We used red chard and it tasted very good. We paired it with Tzatziki. It was very fresh and filling. We loved the nutty flavour of the Quinoa.
    Was approved by the whole family.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Yay! We’re so glad everyone enjoyed them! Thanks so much for the lovely review, Kristin! xo

  32. Jessica says

    This recipe is fantastic! I made these fritters for breakfast, as I often prefer savory foods for breakfast. Although, I will definitely be making them for lunches and dinners as well. I made them with kale from my garden and even my husband loved them! I think I will increase the amount of greens I add next time though as they held together well and seem to be able to accommodate more healthy greens. Thank you Minimalist Baker for this awesome recipe!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      We’re so glad you both enjoyed them, Jessica! They’re perfect for breakfast! Thanks so much for sharing!

  33. Leanne says

    I made these with flax eggs and all-purpose flour. After pan-frying the fritters, I put them in the oven on convection mode at 400 to crisp up a little more, and I think it worked well! It’s the first time I made them, so I can’t compare without the additional bake time.

    I should have measured the salt—I definitely under-salted.

  34. Shirley Christopherson says

    My grandmother used to make potatoe pancakes, these are a healthier version, just love these!!! Easy to make, but could not stop eating them!

  35. Amelia says

    These are delicious. I made them with flax eggs and gluten free flour and they held together just fine!

  36. Kate says

    These are great! I usually worry that something like this will fall apart when I am trying to form them or cook them but these held up perfectly! I think I will serve them with hummus but it seems that some sort of lemony tahini dressing would be delish too.

  37. Shanthy says

    Hi Dana,
    Very tempting fritters. I recently found your blog, have tried few recipes and everything turned out great. Thank you.
    I have a request though, I say I am a vegetarian, I don’t eat meat and eggs. When I try to filter recipes by “vegetarian” I get recipes which use eggs too. So I try with “vegan” but I am just wondering if it’s possible at all to be able to see “egg less” vegetarian recipes?
    Thank you.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Shanthy, you should be able to check both “egg-free” and “vegetarian” under “Special Diet” and find what you are looking for! Let us know if that’s not working for you!

        • Eunice says

          I just made these for my picky eaters and they love it. However the mixture seems too wet and I have added heaps of flour which only made it sticky and doesn’t crisp up at all. I have put the rest of the mixture into the fridge, how can I make it so that it will crisp up? Help! I used rice flour and plain flour

          • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

            This may be due to the size of your eggs and some other readers have suggested 2 instead of 3 eggs! We’ll make a note there so it’s more clear and yields better consistency!

    • Amelia says

      I’ve had really good luck with using flax eggs in place of regular eggs. Mix 1 Tbsp of flax meal with 3 Tbsp water for 1 “egg” :)

  38. Kelsey Summer Robbins says

    So tasty and healthy! I use flax eggs to keep it vegan, frozen greens (microwaved and squeezed of extra moisture) to keep it easy, and bake them at 400 degrees Fahrenheit for 30-40 minutes (flipping halfway through) to make it healthier and easier! We love them with black beans and roasted Brussels sprouts!

  39. Christy says

    Oh so good! So good!! I knew I would like these when I saw the recipe and I have been craving them ever since I made them the first time. I eyeballed the amount of sweet potato, so the ratio of sweet potato to quinoa varied, they were equally good. I added more curry the second time for stronger flavor. I have tried them with a variety of toppings, including date syrup, Greek yogurt, and a homemade date “chutney,” and the chutney is my clear favorite. I made the “chutney” with diced medjool dates, red onion, and lime juice and the combination of acid and sweet with the crunch was divine with this. Had leftovers for breakfast and they may even be better now. Do not halve the recipe, you will be sorry when you get to the last bite. I like the Moroccan spice suggestion and will also try the flax egg version. This is my first comment, but I am a long time fan, thank you!!

  40. Andrew says

    Fantastic recipe, great flavours. This is the first quinoa cake recipe, where I’ve actually been able to keep the cake together, thank you.

  41. Ann Flynt says

    Loved this recipe! I think it can be easily adapted to different preferences. I made it with millet because my daughter seems to have sensitivity to quinoa. We served it with a tzatziki sauce even though it would be great with a variety of sauces. I have some leftovers for lunch tomorrow. Will make again!

  42. Kate says

    Hi there,
    Wondering if you’d recommend another type of grain for this recipe? They look so good, but my stomach hates quinoa.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Kate, we haven’t tried another grain so we’re not sure how it would turn out. Maybe millet or rice?

    • Sam says

      Hi there,

      This looks delicious and I can’t wait to try it. I’m jus wondering if you have any substitutes you might suggest for garlic? I noticed this recipe and some of your others include garlic cloves, however, I’m sensitive to garlic due to a digestive disorder. You recipes look so yummy but I’m not sure what to sub in for that ingredient. If you have any suggestions, I would appreciate it. Thank you!

  43. Meghan says

    So delicious and nutritious! Came together perfectly. Instead of 3 eggs, I used two flax eggs and 1 regular egg and it came out perfectly. I’ve made multiple times now and it’s become a favorite of mine!

  44. Bobbie says

    Made these for dinner today. Delicious!! Made them exactly like the recipe said and the turn of was good. I put half the batch in the air fryer and cooked the others on the stove. I’ll be making these more often. Thank you!

  45. RB says

    I love these! I made a double batch and froze them. They have been easy to pull out for quick and nutritious lunches. I might try baking them instead of frying next time. Thank you for sharing your recipes!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Thanks so much for the lovely review. We are so glad you enjoyed them! Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! Xo

  46. Hannah says

    Sooo very yummy! I’m a sucker for anything with curry powder and these are tops! Perfect balance of all ingredients. 👏🏼👏🏼👏🏼Next step trying with a flax egg, anyone tried?

  47. Aza says

    Took me a while to have some leftover quinoa but OMG these are insanely good. I made them vegan and used a mix of chickpea, arrowroot and oat flour, and just half the flax egg. I baked them as suggested by Dana un another comment, but basically doubled the baking. I also turned them half way. They taste like they were made in heaven.
    Dana, you’re a genius, please never stop. The only recipes I’ve used for years are yours 😊

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Aw, thanks so much for your kind words and lovely review, Aza! Thanks so much for sharing!

  48. K says

    These are so good. I just made these for lunch and they are as satisfying as I hoped they would be. I subbed in frozen chopped spinach (let it sit out for 10 min to thaw) and I also used veggie broth instead of h2o for the quinoa. Really flavorful recipe and great texture.

  49. Heather S says

    Made this for breakfast and it was excellente! I added mushrooms to the veggies while they sauteed and also used rice flour, it all worked out perfectly. I also added a fried egg and avocado with garlic powder and chilli powder sprinkled for the toppings. So great! Can not wait to make it again!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      We’re so glad you enjoyed them, Heather! Thanks so much for the lovely review!

  50. Nina says

    I am learning how to cook since being in quarantine and your entire blog is my holy grail. This was the 2nd non-sweet creation I made (tofu was the first)! This was a FABULOUS recipe and my family loved it! I used oat flour and rosemary substitutes. I just ate this for lunch topped with avocado, poached egg, and hot sauce. Thank you for providing such awesome recipes!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Aw, yay! We’re so glad you enjoyed them, Nina! Thanks so much for the lovely review!

  51. Mat says

    Made this today for Mother’s Day breakfast – it was a hit! I’m a pretty slow chef so I did all the chopping/grating/quinoa prep the night before. Although it was time consuming (for me) it was a pretty manageable recipe, and it turned out really well. I used regular all-purpose flour instead of GF, and added a bit more than called for to get the right consistency. The garlic dill sauce was a nice addition!

  52. Fran says

    I made this recipe yesterday in the morning and kept in fridge, made it easy to handle and held up well.
    I modified the recipe using couscous, and changed spices to have a Moroccan twist; turmeric, cinnamon, & ginger, no onions and halved it; a mistake! So delicious! I used stovetop method and they were crispy and browned
    I am now thinking of other herbs, seasonings and veggies to use, endless.
    Thank you

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      We’re so glad you enjoyed it, Fran! Love the spices! Thanks so much for sharing!

  53. Katherine Dean says

    A new easy and delicious go-to! They hold their structure very well and you can easily experiment with different spices and sauces. Would definitely recommend trying!

  54. Jordan says

    These were amazing, we are not vegetarian but my whole family enjoyed it. I added an additional 1 tbs AP flour. Cooked easily on the pan!

  55. Greta says

    These were delicious! Cooking for one, a batch lasted days and days, each time served a slightly different way. My favorite was reheated/recrisped in the skillet with a fried egg on top!

  56. Bhadra says

    I made this last night and the flavours were amazing! My kids actually ate some too – shocking given how picky they can be sometimes (ages 2 and 5). My only issue was the actual cooking of the fritters. I’ve never been the best with this pan-frying technique. I found the fritters I cooked first were picking up a lot of oil and taking a long time to cook, then the fritters at the end of the batch were cooking way too fast. I was trying to manage the heat, but not sure what happened. Do you think these would work by baking only?

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Bhadra, we’re so glad you and your kids enjoyed them! Baking should work! We suggest 375 F (190 d) for 20 minutes (spritz with avocado oil before baking for crispier texture), and then crank it up to 400 F (204C) in the last 5-10 minute for crispy edges. Let us know how it goes!

  57. Anastasia says

    Thanks for the recipe! This is an absolute winner in our household. Made a vegan version with chickpea flour and a flax egg, fritters held well together with no issues. Also toddler friendly, so will be definitely making again.

  58. Mary says

    We made these vegan just by adding 3 flax eggs. Otherwise kept the recipe the same and they turned out so well! I did crisp them up a little bit in the oven at 400F like suggested. They were delicious and easy!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Thanks so much for the lovely review, Mary. We are so glad you enjoyed them! Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! Xo

  59. Laura says

    I really liked these however I used too much quinoa (didnt properly read that the measurement for quinoa was for cooked). I just added some more spices and parsley. I substituted the spinach for zucchini that I added with the sweet potato and everything in the pan. It was delicious and very crispy, even without the baking.
    I had rocket salad and homemade tzatziki with it.
    Would definitely do it again and read instructions more carefully haha.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      We’re so glad you were able to modify and enjoyed them, Laura! We’ll see if we can make that more clear!

  60. Sophie says

    This is a wonderful recipe! We all love it including our very picky toddler. It has become a weekly staple in our kitchen. Thanks for this great discovery!

  61. Kara says

    I LOVED these! So delicious. I made them with the side of Moroccan carrots so we could reuse the coconut yogurt dill sauce for both and it was one of my favorite meals. I did veganize the recipe by using JUST eggs instead of actual eggs – 3 tbsp per egg worked out perfectly. Will definitely make this again!

  62. Dana says

    Made it with rice instead of quinoa. Had to adjust the quantities, because I had only one sweet potato, but an enormous one, so somehow in the end I ended up with around 30 fritters.. but since they’re really good, half of them were gone yesterday and most of the rest today, so I only have 4 to freeze up for later. I’ll definitely make them again, without forgetting to pop them in the oven at the end, cos they were a bit mushy (I don’t mind that much, but I’d prefer them crispy). I used chickpea flour & only 2 eggs, cos it seemed like enough.

    • Tiffany says

      Made this vegan subbing 3 1/2 tbs canned chickpea water (And throwing in some chickpeas too). Mostly binded really well with a few crumbles here and there. Def adding this to my recipe book. Reminds me how delicious it is to cook with curry powder!

      • Juliana says

        Yes! I also put in the oven a bit after, but even without it they were good! In case it’s too soft, you can put more flour, but I didn’t need to!

  63. Lisa Cross says

    These were so, so good and held up as leftovers as well! I used paleo flour and made a garlic aioli to top them (plain greek yogurt, crushed garlic, a bit of lemon, salt, sliced basil).

  64. Eli says

    We made these fritters for a family brunch this weekend, pairing them with scrambled eggs and sausage. It was a total hit with everyone! We have a few non-curry eaters in our household so we only added 1/2 t curry and they didn’t seem to be offended at all, in fact everyone at the table loved the flavor. Thank you!

  65. Jac says

    I subbed flax eggs and it still held together really well!

    Mine came out more like a veggie burger, so I think my quinoa/potato ratio was off or I didn’t fry it enough but they were still delicious. I would definitely make these again.

  66. Danielle says

    These were so delicious! I coated them in bread crumbs before frying them and it helped to get a crispy coating. I didn’t have any problems with them falling apart while frying them either. I also used all-purpose flour because I didn’t have gluten-free flour.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Thanks so much for sharing, April. We are so glad you enjoyed them! Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! Xo

  67. Eliana says

    Just made these and they held together so well and came out so delicious! Will definitely be making these again – excited to play around with the recipe and add in other veggies and/or spices next time!

  68. Tracy says

    These were SO GOOD. To make them vegan, I used Just Egg as I saw another person did that and had success. I had enough ingredients to make 1.5 batches of the fritters, and used the equivalent of 2 eggs (6 tbs of Just Egg) which seemed to work out good. The fritters looked great after only pan frying, however I always like extra crisp so did the “optional bake” for 15 minutes, and they were PERFECT. Thanks so much for this delicious recipe!

  69. Nicole Madsen says

    I made this for lunch today. I used a sweet potato instead of a yam (though I feel like a yam would have been even more flavorful). Instead of eggs, I used 3 tablespoons ground flax seeds mixed with 7 tablespoons of water. These turned out great! I fried them in my cast iron and made the garlic dill hummus sauce to go with it. Baby girl loved it too!

  70. Laura says

    Delicious! I put mine in an injera wrap with spinach & tahini vinaigrette. I baked the fritters to give me time to make the injera & salad. I would definitely make them again!

  71. Camile says

    I modified the recipe to make four patties, and they turned out perfect! The recipe was easier than I thought. They were a little wet when forming the patties, but after pan frying them they were great! I served with mixed greens, hummus, and cherry tomatoes, and it was sooooo yummy. I will definitely be making these again.

  72. Rachael says

    These were delicious!! Ending up adding more quinoa as I read the recipe as 2 cups of uncoooked quinoa ? so ended up using 2.5-3 cups but these we such a hit!

  73. Corrie says

    I just made this recipe and it is so delicious! I had leftover baked sweet potatoes so I used those instead of grating sweet potatoes, and I also used cassava flour instead of a gluten free flour blend. They turned out perfectly! So delicious! I will definitely be making these again!

  74. Dylan Burditt says

    These are amazing! And so easy!
    I used coconut oil to fry the potato mash, and as well fry the final fritters, which I feel maybe helped the extras set in the fridge overnight!

    I made a flax egg as well as I did not have enough eggs, and tossed in some kale and carrots as well.
    Super bomb! My boyfriend has been talking about them for days!
    Thank you for the great recipe!

  75. Pooja says

    Delicious! I replaced GF flour with quinoa flakes and it worked out well. Your recipes never disappoint!!!

  76. Pooja says

    Delicious!! I didn’t have GF flour so used quinoa flakes instead and it worked out well. Your recipes never dissapoint!

  77. Emily says

    I love the addition of curry to this, it really makes it smell and taste soo good! And it’s so easy to make.

  78. Rhonda says

    I don’t know what I did wrong, but whoa, way too much quiona. Next time I’ll only do 1 c. quiona. My fritters won’t even orange…the quiona took over :( Bummed out…should have followed my gut.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Rhonda, did you use 2 cups COOKED quinoa? Or did you cook 2 cups of dry quinoa and use all of it?

  79. Kristen says

    I accidentally misread the directions and grated the sweet potatoes finely instead of coarsely. The consistency of the mixture ended up being quite wet. I added probably an extra 1/4 of flour trying to fix this. I fried them on each side for about 3-4 minutes and baked them at 400 for 12 minutes, but they came out a bit mushy on the inside. I’ll try this again and grate the sweet potato using the thicker hole on the grater next time. I may pop them back in the oven and try baking them longer.

  80. Alyse says

    This was delicious. I topped mine with cotija cheese and cholula–yum! Also, I diced the sweet potato really small because I don’t have the patience for grating… I ended up sauteing it a bit longer, but it worked fine :-)

  81. Rashi says

    These turned out so great! Had to add a bit more flour than the recipe called forehand I’d maybe do 1 less egg next time.. but they tasted delicious and I’m definitely putting them on regular rotation!! Thank you!

  82. Nicole says

    These were SO good! I expected them to be tasty based on the ingredients, but they are now going to be a top go-to recipe. Just the right balance of spices and great texture. I was out of onions and garlic so used some onion and garlic powder to not lose those flavors completely, but will definitely re-do with onions and garlic when I have those. I used arrowroot starch as suggested since I didn’t have a GF or regular flour. Since I had a little less bulk due to no onions I only used 2 eggs and that work well. Thanks for another delicious recipe!

  83. Kiley says

    OMG These were amazing!!! I served them with the garlic dill sauce and literally can’t stop dreaming about having them again. My husband and 2 year old son loved them too. They got so crispy and stayed together when flipping over the stove and eating. I feel like so many veggie patties fall apart and these did not. We had a few leftover and they reheated to a crisp the next day, not soggy at all. Next time I make these, I’ll be doing a double batch to freeze some too!

  84. Chelsea says

    Delicious! I’ve already made these twice. The first time I followed the recipe except for adding more seasonings. The second time I used a combination of rice and lentils in place of quinoa because that’s what I had. I also added some cumin, smoked paprika, garam masala, and red pepper flakes. I put them in the oven to keep warm while I finished cooking and ate with whole milk Greek yogurt. Very forgiving recipe.

  85. Maggie says

    These are fabulous!! Made them for a “breakfast for dinner” night alongside vegan waffles. Delicious! But I most enjoyed them as leftovers for three days of lunches. Reheated in a pan, put a fried egg on top and served with a side of greens and avocado. Yum!! Will be making these many times over.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Sandesh, we’d recommend scanning the comments to see what others have tried. Several have mentioned flax eggs work.

  86. Tara says

    I made these and they are quite good. I put them in the oven for extra crispiness after pan frying as I wanted them to be extra crispy and keep in the fridge for a while. I topped them with pickled onions, a fried or poached egg, and either greek yogurt or tahini. Very yummy and satisfying.

    • Megan says

      Thank you for this recipe, they were delicious! I used a flax egg and they held together perfectly. Arrowroot flour as you suggested worked very well and I topped with cumin hummus and sprinkled with hemp hearts. I will definitely make them again in future.

  87. Karen says

    This is really a winner. I used Penzey’s curry and they came out beautifully crisp on the outside, tender on the inside, with a tiny bit of sweetness. Soooooo tasty! Will be making it frequently.

  88. Carmen S says

    I made these for my 10 month old and she loved them! I just omitted the salt and made small, tablespoon sized patties and they were perfect for her little hands. After I cooked hers, I added salt to the rest of the batter, and served mine with a herb and garlic cream sauce and they were delicious! I will definitely make again and use this recipe as a base for other veggie fritters! Thank you!

  89. Emily says

    So delicious! These were PERFECT comfort food! We made the mixture and fried up half of it, saved the other half in the fridge and ate it the next day! We were tempted to try to put the mix in our waffle iron, but we didn’t want to risk it! Next time for sure!! We made a sour cream garlic lemon sauce as a dip and had these with some Siracha. Yum! Minimalist baker does it again! ❤️

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      We’re so glad you enjoyed this recipe, Emily! Thanks so much for the lovely review!

  90. Rachel says

    This is very tasty. I veganized it (using two aquafaba eggs and one chia egg) and also substituted (non-gluten free) matza flour for a flour to make it Kosher for Passover.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Thanks so much for the lovely review, Rachel. We are so glad you enjoyed them! Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! Xo

  91. Sophie says

    I made this recipe tonight to my carnivore family and they loved it! It was very good. I did not have GF flour. I used the regular one. I served it with plain yogourt, lemon and cilantro. I only have a few left for tomorrow. Everyone was trying to guess what were the ingredients. This recipe will definitely be added to my repertoire.
    Thank you so much!

  92. Heather says

    I made these tonight and I loved them. They were a bit time consuming, but being stuck at home, I enjoyed the process. I omitted the curry powder and sprinkled the patties with salt before I popped them in the oven. And I seven then with a lemon/vegan Mayo/old bay topping. Delicious!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Thanks so much for the lovely review, Heather. We are so glad you enjoyed them! Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! Xo

  93. liz says

    these were INSANE. i made smaller patties and put them on top of a bed of arugula with a splash of lemon juice. then topped it with a lemony, dilly, greek yogurt dressing that took all of 2 minutes to make and it was perfect. my whole family ate them and couldn’t stop talking about how amazing they were!

  94. Giuliana Guarna says

    These were so so tasty! Wish I had prepped the quinoa before starting so that it didn’t take me as long to make! I didn’t have any greens on hand, so I subbed in some green onions that I had. So delicious! Topped them with a skyr yogurt garlic sauce! Would definitely make again!

  95. Brittany Campbell says

    I substituted the sweet potato for pumpkin and it worked just as well. The mixture was a bit wet but didn’t affect the fritters.

  96. Natalie says

    Sooooo good! I could eat them every day!

    I baked them for 10 minutes to make them even more crispier. My husband said they taste like “falafels”. I also made the garlic dill sauce and they were so delicious! Thank you!

  97. Patricia Mac says

    Made these on the weekend and they are delicious! I subbed chickpea flour and used about 3/4 cup.

    The recipe was a bit more time consuming given it was my first time but I intend to add them as a staple, meaning I’ll get faster with production as time goes by!

    Five ⭐️ ⭐️ ⭐️ ⭐️ ⭐️ !

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      We’re so glad you enjoyed them, Patricia! Thanks so much for the lovely review! xo

  98. Dannielle Heraclides says

    Nevermind! Saw another comment about using flax. I just realised I only have toasted flax. I will give it a go and report back!

  99. Melissa says

    Unbelievable! These were beyond delicious. So good that I sent the recipe to 5 friends and told them they have to make them stat :) I baked them and they turned out super crispy still. Such an amazing recipe!

  100. Candice says

    So good! I baked mine at 400 degrees for about 30 minutes instead of pan frying and they turned out fantastic.

  101. Becky says

    These are great and hold up nicely. We subbed chili powder for the curry. These will make it in our meal rotation for sure! Thank you!

  102. Hailee says

    I made these the other night and they turned out great! I added arugula instead of spinach because that was what I had on hand. The curry seasoning I added as well, which I think added a ton of flavor to them. I also did a sour cream based sauce to go on top with lemon, chive and scallion, which was delish.
    Would definitely make again! Thank you so much for the delicious recipes! <3

  103. Nai says

    Crispy, easy to make fritters! I added just 1 cup of quinoa. For my second batch I added a bit of chilli powder and extra salt and pepper which made them a bit punchier.

  104. Robyn says

    Hi Dana! I have a quinoa sensitivity, although it seems to be less pronounced the more the quinoa is cooked.. I’m wondering if you think i could substitute the quinoa for brown rice? Or would another grain be more appropriate?

  105. Andrea says

    These were really good, we ate them with hummus. My son is allergic to egg so I used JUST EGG as replacement. It worked perfectly!

  106. Tina says

    I made these and I really loved them. I used your vegan egg recipe in place of chicken eggs to keep it vegan. Really awesome.

  107. Fiona Holly says

    These turned out great! I used half coconut flour and half all-purpose. Topped with a tahnini dressing (tahini, garlic, lemon juice and cumin), cilantro and green onions.

  108. Bailey says

    Love love loved it! I’m not one to leave comments on food blogs, but these fritters were so good I couldn’t resist!

    I made some changes based on what we had around the kitchen. I used shallots and collard greens. I also added about 1 cup of riced cauliflower. For the GF flour I used Pamela’s GF pancake mix, also because it’s what we had around. I definitely added more flour and more salt than the recipe called for, but given that I added the additional cauliflower, I’m not surprised. My favorite tweak was adding some muri masala, a wonderful indian spice blend, from my mother in law.

    These fritters cooked up well, held together nicely, and had a great consistency and flavor. Can’t wait to have more tomorrow!

    Thanks for this great recipe! It brought a wonderful bit of yummy goodness to our household while we’re sheltering at home.

  109. Anna says

    If you follow directions, you will be eating a perfectly crisp quinoa sweet potato fritter. Very easy to follow and hard to screw up. I even forgot to soak the quinoa for 2 hours before cooking and it still turned out great. Only thing is fritters were a little dry, but I ate them with no garnishes. Will definitely add them next time I make it! I’ll definitely keep these on my regular rotation. Super yummy and easy.

  110. Sydney says

    Ok so these were interesting. Easy to make and really good UNTIL I baked them. I took them out of the pan after cooking them with lots of extra curry powder and they were GREAT. Knew they would be even better when I added a sauce my yogurt dill sauce. However, when I baked them, they lost nearly half their flavor and I’m not sure why. Nonetheless, I will remake them cause they’re great, but I will skip the baking step next time

    Tips: I kind of agree that 3 eggs could be a little much. 2 would have been fine.

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Thanks for sharing your experience, Sydney! Did you add the proper amount of salt and was your curry powder fresh? The other factor can be if your sweet potatoes were nice and fresh / flavorful (sometimes they can be kind of bland). In any case, thanks for sharing!

  111. Ingrid says

    I made these yesterday with homemade tzatziki and they were delicious! I absolutely loved this recipe. They were easy to make and filled with such nutritious ingredients. I will be making these again and again.

  112. Mienna says

    These turned out so good and seemed really easy to make and really fault-tolerant. I didn’t even really shape the patties, just plopped a blob down in the skillet and flattened it with a spatula. Also I subbed beets for sweet potatoes cuz needed to get rid of em and cumin for curry powder cuz I thought it’d go better with beets and they turned out so delicious–crispy on the outside, chewy and hearty on the inside. Thanks!

  113. Marissa says

    Love this recipe! After reading the comments I decided to try substituting the egg with flax egg and it worked out really well! We added a big more quinoa to provide that extra sticky texture to help with the binding and then baked it to ensure everything stuck together. We did not have hummus to make the dill garlic sauce, so instead we made the garlic herb sauce from your Mediterranean Baked Sweet Potato recipe (one of my favorites by the way) and it all turned out so delicious! Can’t wait to make this for family and friends!

  114. Michele Swisher says

    I made these last night and the entire family loved them. I liked them so much I reheated the leftovers for breakfast this morning. We prefer the additional step of finishing them in the oven. It’s also a great way to keep them warm while you finish cooking all the fritters. It seems like it is also a great base recipe if you want play with other flavors or veggies in them.

  115. Jeanette says

    Amazing recipe. Followed it for the most part. Didn’t have spinach so I used swiss chard instead.
    Also added just a bit of smokey paprika.
    I chose to fry them in coconut oil. They were so good! I served them with cashew sour cream.
    Tasty and crispy. My family loved them!!

  116. Cathy Bowen says

    I cooked this recipe tonight. I used 3 large garlic cloves, about 2 large tablespoons of coriander stems chopped finely, a bit more curry powder & wow…. So delicious!!!!! They held together beautifully (rare for me). My partner loved these fritters as did I and I can’t wait to make them again.
    Thankyou so much for sharing!! X

  117. Susan says

    Yummy! So way to make.
    Made them with silverbeet as the green and sub to the shallots. The entire family enjoyed them.

  118. Lindsay Tramble says

    These were delicious and a hit in my family! I used a flax egg instead of eggs because of allergies – and they actually worked out really well as a simple binder! I used 3 flax eggs. I also subsitituted GF flour for all purpose flour. Amazing! Thank you!

  119. Roshni Patidar says

    SO DELICIOUS! Love that this recipe is made out of ingredients that most of us already have on hand. Made these last night and they were PERFECT! Crispy on the outside and soft in the inside. We have leftovers that we plan on making veggie burgers with for dinner tonight. Thanks for the incredible recipe!

  120. Karen P. says

    Can I use anything other than eggs? My toddler has an egg allergy that causes him to vomit and break out in large hives.

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Yes! We have some options here in the comments (do a quick scan). As several have mentioned flax eggs will work!

  121. Devin says

    Delicious! I served these over kale and arugula with the garlic dill sauce – loved it! I used Trader Joe’s Quinoa (from the frozen section) for convenience and it seemed to work out just fine. Thank you for *another* tasty recipe!

  122. Leia says

    So some of this I made into patties for my non-vegan 8 month old and they were so delicious and worked so well! I used whole wheat flour since we don’t need gluten free, didn’t wait for the quinoa to cool all the way, just enough not to cook the egg. She loved them too. For my vegan husband and i, I just added some white beans (working with what we have here) to the fried sweet potatoes and onions and mixed in some quinoa and spices, didn’t bother making patties, it tasted good but I do think it was better closer to how the recipe was written since the crunchy texture really adds a lot.

  123. Sheena says

    These look so good but can’t currently find quinoa at the store, is there any way to sub red lentil?

  124. Ruwani says

    Could the sweet potatoes be substituted with grated butternut squash? We don’t have access to orange sweet potatoes where I reside (South Sudan) :)

  125. Gabriela Gámez says

    This recipe was a big hit at home. My daughters suggested we make hamburgers next time, We will! Thanks!

  126. Carmella says

    These were so good! Thanks MB, once again for another quality nutrient dense meal! 2/3 kids loved them (no offence here, the oldest is rarely satisfied sadly, but he did eat one to keep the peace ?) as well as me and hubby really enjoyed them. It was delicious and just what this mama needed to change up the menu. Great meal for being a responsible human while socially isolating as all the ingredients are pretty shelf stable- I thankfully even had some frozen spinach from a fresh bag I didn’t get through that worked perfectly here ??

  127. Jessica says

    I made this for dinner last night and loved it! Definitely will be making it more often, love all of your recipes, thanks so much!

  128. Shiny says

    These were great! I stuck to the recipe, using Pamela’s baking mix for the flour – the only thing was it needed more than 1/2 cup. We have a range of heat/spicy tolerance here, so the spicier people just used a spicy dipping sauce and the milder ones were still able to enjoy the fritters. These are great as is, and are fabulous in a pita with lettuce, cukes, etc. like falafal. Also a great sub for hash browns with eggs for breakfast. After reading the comments, I think next time I will try them with 2 eggs. Thanks for a recipe they all liked!

  129. Krista says

    I made these and they were bomb! I didn’t have spinach, so I used 2 cups of chopped arugula and it added a nice little kick. Super yummy with the garlic dill hummus sauce- will definitely make again!

  130. Jaime says

    I made these last night and they were a huge hit! My three children devoured them with home made green tomato relish! This will become a staple dinner in my rotation. Thank you!

  131. Cynthia says

    Loved it! Made for the whole family and was very excited to see how my kids would like as this would be perfect for their lunch boxes ( once they go back to school ) and they were super happy! Easy to eat just with the hand without it falling apart. Just don’t forget a napkin!
    Thank you for another wonderful recipe ❤

  132. Camila says

    Sooo good! I saved this recipe the other day and made it last night when I realized I didn’t have much in the kitchen/pantry, except for a sweet potato and quinoa. So easy and delicious! Made a yogurt dipping sauce with scallions, cilantro and garlic. Yum!

  133. Kate says

    So, I am a disaster at frying anything. Plus, I try to avoid oil and extra calories when I can. Do you think these could be baked?

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Yes! We suggest 375 F (190 d) for 20 minutes (spritz with avocado oil before baking for crispier texture), and then crank it up to 400 F (204C) in the last 5-10 minute for crispy edges!

  134. Sarah says

    Eating these currently! They came out great, adapted to what I had on hand (rice quinoa blend, no greens) I would suggest adding more spice than 1t of curry powder. I did that plus a couple dashes of cumin and still wanted more spice. Goes great with salsa, guacamole, and sour cream

  135. Sarah says

    Loved this recipe. Super tasty and easy to make, really yummy paired with eggs for brunch or breakfast! I made a few substitutions, I used kale instead of spinach (worked well) and I didn’t have gluten free flour so I used quinoa flakes & it held together well. I wasn’t expecting much but it worked good :) will definitely make these again! Thanks Dana!

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Yay! Thanks for sharing, Sarah! Next time would you mind adding a rating to your review? It’s super helpful to us and other readers! xo

  136. Donna says

    These are fantastic! The texture is great and they didn’t fall apart while cooking.
    I can’t make a recipe without making a change or two. It’s why I don’t bake!
    I wanted to use a variety of toppings and my fellow eaters all like spicy, spicy food.
    Instead of adding curry, I used some cayenne pepper and upped the garlic and black pepper.

    For toppings, people used sour cream mixed with curry, plain yogurt mixed with hot peppers and I used Sprouts organic sriracha sauce. I think sriacha mixed into the sour cream or plain yogurt may be tasty too.
    You deserve an A+++ on this recipe.

  137. Sam says

    We made these last night using 2 eggs instead of 3 to save food during this self-isolation time and they were fantastic! Hearty and fresh, thank you for a simple and tasty meal!

  138. Alicia says

    I used kale instead of spinach but otherwise did not make any modifications. My kids asked for seconds! (My 5 year kept calling them “critters” instead of “fritters”
    – ha! We served the “critters” with honey mustard and asparagus and had a delicious dinner. Thanks!