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.
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.
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!
Whisked eggs are added as the binder. If vegan, a flax egg may work for binding, but the fritters will likely be more fragile.
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.
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.
We hope you LOVE these fritters! They’re:
Savory-sweet
Crispy
Comforting
Satisfying
& 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
- 8-Minute Sweet Potatoes
- Fluffy Mashed Sweet Potatoes and Carrots
- Southwest Sweet Potato Black Bean Dip
- Sweet Potato Black Bean Enchiladas
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!
Crispy Quinoa Sweet Potato Fritters
Ingredients
QUINOA
- 2 cups cooked + cooled quinoa (How to Cook Quinoa)
VEGGIES
- 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)
FRITTERS
- 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
- Sauce (such as coconut yogurt, hummus, or garlic dill sauce)
- Fresh herbs (mint, cilantro, parsley)
Instructions
- 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.
Kris K says
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!
Your additions sound delicious, Kris! Thank you for the lovely review and for your support! xo
Kerry V says
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.
We’re so glad you both enjoyed them, Kerry. Thanks so much for the lovely review! xo
Marcie Baeza-Sauer says
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!
Whoop! We’re so glad you and your family enjoyed them, Marcie. Thank you for sharing! xo
sandra says
Do you need to refrigerate these before frying so they dont fall apart during cooking?
Hi Sandra, refrigeration isn’t necessary for this recipe!
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!
Amazing! Love your variations, Sharon! Thank you for sharing! xo
Kate says
Really nice! excellent option for less meat, still filling and tasty.
We’re so glad you enjoyed it! Thank you for sharing, Kate! xo
Carla says
Would almond flour work also?
I plan to try these this week and that is what I have in the house:)!
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.
Brittney says
Hi, just wondering if I can make this vegan. Is there a substitute for the eggs that I could try? Thanks:)
Hi Brittney! This recipe works best with eggs, but we do have a vegan sweet potato fritter recipe, as well as zucchini and beet fritters. Hope this helps!
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.
We’re so glad you enjoyed them! Thank you for sharing your experience! xo
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
Smart! Love that lunch idea too, Camile! Thank you for sharing! xo
Jaki says
These are amazing! My husband and kids are hovering around the pan, waiting for the next batch!
Amazing! We’re so glad everyone is enjoying them! Thank you for sharing, Jaki! xo
Aska says
Amazing, I made with half flax eggs/half real eggs, and broccoli/carrot tops as the greens. Yummy!
We’re so glad you enjoyed them, Aska! Thank you for the lovely review and for sharing your modifications! xo
Hawra says
Wow! Absolutely delicious! Both my daughters 3 and 1 year old devoured them!
Amazing! Thank you for the lovely review, Hawra! xo
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”!
Aw, yay! We’re so glad you both enjoyed them. Thank you for sharing, Amanda! xo
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!
Yay! Such a great way to use leftovers. Thanks so much for the lovely review, Kim! xo
Juli says
Could you freeze these before frying?
Hi Juli, they may be a little more fragile that way, but should work. Freezing after frying works well. Hope that helps!
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.
We’re so glad you enjoyed them, Alexandra! Thank you for sharing! xoxo
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.
Woohoo! We love to hear this. Thanks for the lovely review, Luba! xo
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?
Hmm, good question! We haven’t experimented with that and aren’t sure. Let us know if you give it a try!
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 :)
Thanks for sharing, Dawn! If you have a food processor with a grating attachment, that can be a time-saving trick!
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
Aw, we are SO glad to hear that, Ella! Thank you so much for sharing! xo
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.
Thanks so much for sharing your experience, Nicole! That sauce + cilantro sounds super delicious!
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!!
Amazing! Thanks for sharing, Hope!
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
We think shawarma or garam masala would be nice. Let us know how it goes!
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 😊
We’re so glad you enjoy them, Kate! Thanks so much for the lovely review and for sharing your modification! xo
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.
Yay! Thanks for sharing, Alexa!
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.
Love that! Thanks so much for sharing, Sidney! xo
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.
So lovely! Thanks for sharing, Nicole!!
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.
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!
Deb says
Hey excited for this recipe! Wondering if I can sub the eggs with flax egg instead ! Thanks so much !!
Yes!
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!
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!
Anete says
Great receipt! Tasty, delicious and healthy! Thank you <3
Yay! Thanks for sharing, Anete! xo
L Kairis says
Such a great blend of flavors and textures! What a great recipe!
We’re so glad you enjoyed it! Thanks for the lovely review!