
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.
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!
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!
Whoop! So glad you enjoyed it, Kedi! Thanks for sharing!
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!
Yay! Thanks for sharing, Emilija! xo
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.
We’re so glad they turned out well! Thanks so much for sharing, Sarah!
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!
We’re so glad you enjoyed it, Samantha! Thanks for sharing your experience!
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!
So glad you are enjoying it, Alex. Love your tips as well! Thanks for sharing!
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!
Thanks for sharing, Lucy! We also wonder if you might like it with a different curry powder? Our DIY blend is our favorite!
Mo says
Hi thank you for this yummy looking recipe. Do you have a sub for the eggs to make it vegan?
Yes, you can modify based on this recipe!
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
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!
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!
Love the creativity, Jessica! Thanks so much for sharing! xo
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)
We’re so glad they turned out well! Thanks so much for the lovely review, Corri! xo
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!
Aw, we’re so glad to hear it, Sharon! Thanks so much for the lovely review! xo
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.
Love the creativity, Mollie! Thanks so much for the lovely review and for sharing your modifications! xo
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.
Thanks
Yay! We’re so glad everyone enjoyed them! Thanks so much for the lovely review, Kristin! xo
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!
We’re so glad you both enjoyed them, Jessica! They’re perfect for breakfast! Thanks so much for sharing!
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.
Thanks for sharing, Leanne!
Jasmeet says
Was wondering how to make this without eggs.. thanks for sharing your experience.. looking forward to giving this one a go :)
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!
We’re so glad you enjoyed them, Shirley! Thanks for sharing! xo
Amelia says
These are delicious. I made them with flax eggs and gluten free flour and they held together just fine!
We’re so glad you enjoyed them! Thanks for sharing, Amelia! xo
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.
Thanks so much for sharing, Kate! Love the lemon tahini suggestion!
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.
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!
Shanthy says
Thank you, that helps.
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
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” :)
Alma says
Thanks Amelia, I’ve never used Flax eggs before –
Silvia says
I made the recipe, it is very easy to follow and it tastes amazing.
Yay! Thanks for sharing, Silvia!
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!
We’re so glad you enjoy them, Kelsey! Thanks so much for sharing! xo
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!!
That chutney sounds delicious! Thanks so much for sharing, Christy!
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.
Whoop! Thanks so much for the lovely review, Andrew!
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!
We’re so glad you enjoyed it! Thanks for sharing, Ann!
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.
Thanks!
Hi Kate, we haven’t tried another grain so we’re not sure how it would turn out. Maybe millet or rice?
Claire says
Is it possible to make this vegan with an egg substitute? Have you tried it?
Yes! See comments as many readers have done so with success.
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!
Hi Sam, we think they would still be tasty if you omitted. Let us know how it goes!
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!
We’re so glad you enjoyed them, Meghan! Thanks so much for sharing!
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!
We’re so glad you enjoyed them, Bobbie! Thanks so much for the lovely review!
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!
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
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?
Whoop! We’re so glad you enjoyed them, Hannah! Other readers have mentioned using flax eggs with success.
Laura says
Hi! Do you think I could use carrots instead of sweet potatoes? Thanks!
That should work!
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 😊
Aw, thanks so much for your kind words and lovely review, Aza! Thanks so much for sharing!
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.
We’re so glad you enjoyed them! Thanks so much for sharing! xo
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!
We’re so glad you enjoyed them, Heather! Thanks so much for the lovely review!
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!
Aw, yay! We’re so glad you enjoyed them, Nina! Thanks so much for the lovely review!
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!
We’re so glad you enjoyed it, Mat! Thanks for sharing your experience!
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
We’re so glad you enjoyed it, Fran! Love the spices! Thanks so much for sharing!
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!
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!
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!
We’re so glad you enjoyed them, Greta! Thanks so much for sharing! xo
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?
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!
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.
Whoop! Thanks so much for sharing, Anastasia!
Michelle Ballard says
I was going to ask about a vegan option! Thanks for sharing!
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!
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
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.
We’re so glad you were able to modify and enjoyed them, Laura! We’ll see if we can make that more clear!
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!
Whoop! Thanks so much for sharing, Sophie! xo
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!
Lovely combo! Thanks so much for sharing, Kara!
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
Just made this today vegan and it was so delicious! It resulted in 15 servings!
jessica says
Did you use flax for egg substitute?! Did they hold up okay?
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!
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).
Whoop! So glad you enjoyed them, Lisa! xo
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!
We’re so glad everyone enjoyed them, Eli! Thanks so much for the lovely review!
Anna says
If you use chickpea flour instead, you don’t need a binder (eggs or flax eggs)! Turns out great!
Thanks for sharing, Anna!
Lisa says
how much chickpea flour did you use?
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.
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.
Sounds amazing! Thanks so much for sharing, Danielle!
April says
Yummy! Made as written, served with a fried eg, avocado and salsa.
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
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!
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!
We’re so glad you enjoyed them, Tracy! Thanks for sharing!
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!
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!
Love that! Thanks for sharing, Laura! LOVE injera! What recipe do you use?
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.
Lovely! Thanks for sharing, Camile!
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!
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!
Yay! Thanks for sharing, Corrie!
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!
So glad to hear it! Thanks for sharing, Dylan!
Pooja says
Delicious! I replaced GF flour with quinoa flakes and it worked out well. Your recipes never disappoint!!!
Pooja says
Delicious!! I didn’t have GF flour so used quinoa flakes instead and it worked out well. Your recipes never dissapoint!
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.
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.
Hi Rhonda, did you use 2 cups COOKED quinoa? Or did you cook 2 cups of dry quinoa and use all of it?
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.
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 :-)
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!
Thanks for sharing, Rashi! xo
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!
Yay! We’re so glad you enjoyed them, Nicole! Thanks so much for sharing! xo
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!
Yay! We’re so glad you all enjoyed them! Thanks so much for the lovely review!
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.
We’re so glad you enjoy this recipe, Chelsea! Thanks so much for sharing!
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.
That’s great! Thanks for sharing, Maggie!
Brenna says
These were DELICIOUS! A TOTAL HIT!
Sandesh Ghosal says
What is the substituiton of eggs ?
Hi Sandesh, we’d recommend scanning the comments to see what others have tried. Several have mentioned flax eggs work.
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.
We’re so glad you enjoyed them, Tara! Thanks so much for sharing!
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.
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.
We’re so glad you enjoyed them, Karen! Thanks for sharing!
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!
Aw, we’re so glad she enjoyed them! Thanks so much for sharing, Carmen!
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! ❤️
We’re so glad you enjoyed this recipe, Emily! Thanks so much for the lovely review!
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.
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
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!
We’re so glad everyone enjoyed them, Sophie! Thanks for sharing!
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!
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
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!
Yay! Thanks for sharing, Liz!
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!
Great! Thanks for sharing, Giuliana!
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.
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!
We’re so glad you enjoy them, Natalie! Thanks for sharing!
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 ⭐️ ⭐️ ⭐️ ⭐️ ⭐️ !
We’re so glad you enjoyed them, Patricia! Thanks so much for the lovely review! xo
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!
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!
Yay! Thanks so much for sharing, Melissa! xo
Candice says
So good! I baked mine at 400 degrees for about 30 minutes instead of pan frying and they turned out fantastic.
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!
Yay! Thanks for sharing, Becky!
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
Thanks for sharing, Hailee! xo
Rebecca says
Hello! am wondering if gf oat flour that we blend up ourself would be an ok sub for the flour?
We think that should work! Let us know if you try it!
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.
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?
That might work! Otherwise, maybe millet? Let us know if you give it a try!
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!
So glad to hear it, Andrea! Thanks for sharing!
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.
Tina says
Forgot the rating! Also, I used 7 tbsp of the vegan egg.
We’re so glad you enjoyed them, Tina! Thanks for sharing!
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.
Kahki says
Is this 2 cups of quinoa before or after cooking/cooking it? Thank you!!
After cooking. Hope that helps!
Natalie says
Wonderful recipe. Perfectly written. Adult and toddler friendly. Will absolutely make again.
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.
So kind! Thanks for sharing, Bailey! Super helpful.
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.
Anna says
Also, I used oat flour (same portion) and they held together perfectly.
Thanks for sharing, Anna!! SO kind.
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.
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!
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.
Wonderful! Thanks for sharing, Ingrid!
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!
How great! Thanks for sharing, Mienna!
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!
So wonderful! Thanks for sharing, Marissa!
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.
Wonderful! Thanks for sharing, Michele!
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!!
Lovely! Thanks for sharing, Jeanette!
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
Cathy Bowen says
BTW I used kale in place of spinach.
Wonderful! Thanks for sharing, Cathy!
Susan says
Yummy! So way to make.
Made them with silverbeet as the green and sub to the shallots. The entire family enjoyed them.
Wonderful! Thanks for sharing, Susan!
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!
How great! Thanks for sharing, Lindsay!
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!
Wonderful! Thanks for sharing, Roshni!
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.
Yes! We have some options here in the comments (do a quick scan). As several have mentioned flax eggs will work!
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!
Yay! Thanks for sharing, Devin!!
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.
So great! THanks for sharing, Leia!!
Sheena says
These look so good but can’t currently find quinoa at the store, is there any way to sub red lentil?
Hmm, what about another grain such as brown or white rice or millet?
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) :)
Should work well!
Gabriela Gámez says
This recipe was a big hit at home. My daughters suggested we make hamburgers next time, We will! Thanks!
We’re so glad you enjoyed them! Thanks so much for sharing!
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 ??
Yay! Thanks for sharing, Carmella!
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!
Whoop! Thanks for sharing!
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!
Wonderful! Thanks for sharing, Shiny!
Hala says
Delicious! Used oat flour but was still a bit wet so added some more regular flour.
Thanks for sharing, Hala! We’re so glad you enjoyed them!
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!
We’re so glad you enjoyed them, Krista! Thanks so much for the lovely review!
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!
Yay! Thanks, Jaime!
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 ❤
Yay! Thanks for sharing, Cynthia!!
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!
Whoop! Thanks for sharing, Camila!
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?
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!
Kate says
Thank you!
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
Smart! Thanks for sharing your tips, Sarah!
Allison says
Have never reviewed a recipe before, but just had to say how great this was. Entire family loved it!
Yay! Thanks for sharing, Allison!!
Rebecca says
I made these with kale and a quinoa-based GF flour blend.
Sooooo delicious! Will definitely make again!
Lovely! Thanks for sharing, Rebecca!
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!
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
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.
SO kind! Thanks for sharing, Donna!
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!
Lovely! Thanks, Sam!
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!
Yay! Thanks for sharing, Alicia! Love that spin!
Natalie says
Delicious! Served with Greek coconut yoghurt so scrumptious
xoxo!
Catherine says
So delicious! Don’t skip the oven step at the end either!
I ended up using 3/4 or a full cup of flour. I stopped keeping track and slowly added more as needed After the first 1/2 cup. I would say the cooking time and the amount of dishes used make it a lengthy process but I made extras for a future meals and they were so great and overall easy to make.
I also added lemon zest to the mixture :-)
Thanks for sharing, Catherine! So helpful.
Maria G says
Could I bake these instead of frying?
Yes – we’d suggest 375 F (190 C) for 20 minutes, then 400 F (204 C) for 5-10 minutes for crispy edges! Spritz with a little oil for more crisp!
S says
Made these tonight. Did half batch to test them out. Delicious! Served with hummus as suggested. Will definitely make them again, think I’ll add some cilantro next time.
Thanks for sharing! xo
Angela Rose says
I happened to have all the ingredients on hand except spinach. I used kale instead. I played with adding a few herbs. This was delicious and had a wonderful consistency!!! I will be making it again. Thanks!
Yay! Thanks for sharing, Angela!
Kat says
Hi! I am the worst cook ever and I was able to make these so easily! My husband and I LOVED them. The video and instructions made it so easy for me. I substituted Aquafaba for the eggs because my husband is on a new egg/dairy free diet and it was amazing! Thanks so much for the great recipe :)
SO great! Thanks for sharing, Kat!
Ann says
These are so yummy! I made them with my kids today, simple and so tasty! I love your recipes. I appreciate the simplicity when I’m looking for things to cook with my kids. I will make these a lot.
Lovely! Thanks for sharing, Ann!
Eileen says
I made them yesterday and it was a hit! They taste AMAZING! Like some kind of healthy hashbrown. ? I used japanese sweet potatoes + carrots (half & half), and add a handful of cilantro with the spinach. Also, I substituted the gluten free flour for almond flour. They turn out perfect and DELICIOUS! Thank you, Dana!!
xoxo!!!
Katie says
Made these this morning and they were great! They were yummy and actually much more filling than I expected. We’ll have some leftovers for later :)
Thanks for sharing, Katie! Next time would you mind adding a rating to your review? It’s super helpful to us and other readers! xo
Katie says
Oh yeah! Totally missed that! These were definitely worth 5 stars! We had them again today!
xo! thanks, Katie.
Kathleen says
Easy to make and great consistency…didn’t fall apart in the pan. Didn’t have curry powder so used some cayenne and paprika instead. Had for dinner with a bowl of butternut squash soup and leftovers for breakfast with a poached egg and half avocado on top. Delish!
So great! Thanks, Kathleen!
Josh says
Done!
xoxo!
Grace says
Would this recipe work using flax egg to make it vegan?
I don’t think a flax egg would work. But I do think something like tahini or better yet, our Vegan Scrambled Egg recipe would be amazing! In a pinch, I think chickpea flour mixed with water would be amazing, too! Good luck and let us know what you try!
Rachel says
I used two flax eggs today and it worked beautifully! The texture of the batter was sticky, and the patties held their shape, even when flipping over in the pan.
Wonderful! Thanks for sharing, Rachel!
Lani says
Do you think these would work without the spinach or greens? Trying not to go to the store!
Absolutely! Sub herbs like cilantro or parsley or even green onions or omit.
Amy Dougherty says
Do you have any recommendations on how to veganize this recipe? Flax egg?
Your recipes never fail me!
I don’t think a flax egg would work. But I do think something like tahini or better yet, our Vegan Scrambled Egg recipe would be amazing! In a pinch, I think chickpea flour mixed with water would be amazing, too! Good luck and let us know what you try!
ann says
Hi Dana! Any chance a flax egg could work as an egg replacement? My son is allergic. Thank you!!
I don’t think a flax egg would work. But I do think something like tahini or better yet, our Vegan Scrambled Egg recipe would be amazing! In a pinch, I think chickpea flour mixed with water would be amazing, too! Good luck and let us know what you try!
Sab says
Yum! The Fritters are such a handy, healthy breakfast option! I cooked a bunch ready for breakfast in the morning….I like to add avocado and goats cheese on top. ? thanks for as always for another great recipe.
How lovely! Thanks for sharing, Sab! Such a great idea. xoxo
Marissa says
These were so good! Used AP flour, & topped with garlic dill sauce. Will definitely make these again! :)
Yay yay!!!
Jaimie K says
This was so easy to make and it’s made with all things you’d typically already have in your pantry. Absolutely delicious!!
Whoop! Thanks for sharing, Jaimie!
Grace says
Hi!! My suggestions for egg replacements to make these vegan friendly? They look delicious!
I don’t think a flax egg would work. But I do think something like tahini or better yet, our Vegan Scrambled Egg recipe would be amazing! In a pinch, I think chickpea flour mixed with water would be amazing, too! Good luck and let us know what you try!
Lisa says
Would flax eggs work instead? I know results may not be the same.
I don’t think a flax egg would work. But I do think something like tahini or better yet, our Vegan Scrambled Egg recipe would be amazing! In a pinch, I think chickpea flour mixed with water would be amazing, too! Good luck and let us know what you try!
Madonna Nash says
5 star recipe!!
!Made these fritters tonight. they were amazing and really easy to prepare. Didn’t tell my son what they were and he said, these “sweet potato latkes” are really good! Thank you, your recipes are amazing!!!
Yay! So great, Madonna!
Jennifer says
Made these tonight and the whole family loved them! It’s so nice to be able to make one dish that checks all the boxes and is enjoyed by all!
So great! Thanks for sharing, Jennifer!
Sophie says
Like the rest of humanity we are staying isolated without access to the kinds of ingredients we usually have on hand. These were delicious and comforting and used up lots of things we had. Leftover brown rice instead of quinoa, some grated carrot and diced red pepper from last night’s fresh rolls and some wilting Swiss chard in place of spinach. Served with a dollop of hummus. Yum! (I think you could get away with two eggs in a pinch).
YES. Love these substitutions! Thanks for sharing, Sophie!
Christina says
Thanks Sophie for the brown rice suggestion. I was racking my brain trying to figure out what substitute I could use for the quinoa.
Sara says
I enjoyed these. They held together well and I feel could be very versatile, with different spices and flavours. For my first batch, I give this a thumbs up.
Absolutely! I think these could be modified with different spices for a whole new take. Glad you enjoyed them!
Keeley Stubbs says
What would be the best egg replacer? I wanna make these vegan.
Hi Keeley! I don’t think a flax egg would work. But I do think something like tahini or better yet, our Vegan Scrambled Egg recipe would be amazing! In a pinch, I think chickpea flour mixed with water would be amazing, too! Good luck and let us know what you try!
Kristen Neal says
great recipe, do not over cook the sweet potato when you saute’. Wonderful depth of flavor and pretty filling. I made them with coconut oil instead of earths balance.
Lovely! Thanks for sharing, Kristen!
Eva Heller says
This is a GREAT recipe
I put each finished fritter in the oven while cooking to keep them warm and crispy which is exactly how they came out
Followed the recipe to the T except used kefir instead of Greek yogurt
Served with kefir sauce with some scallions garlic and pepper/salt and grilled chicken
Big hit with the family!
I will definitely make this again ?
So kind! Thanks for sharing, Eva!
Becky says
I made these sweet potato fritters for dinner last night. Both of my teens loved them. I doubled the recipe for leftovers & substituted the curry with cayenne. ? Definitely worth the prep time!
Yay! Thanks for sharing, Becky!
Josh says
Tried these last night. Great recipe Dana! The texture is perfect. I under-seasoned mine, which could have done with more salt – but I reckon this recipe would lend itself well to lots of flavour variations. Next time I might try the curry spice option.
SO great! Thanks for sharing, Josh! Next time would you mind adding a rating to your review? It’s super helpful to us and other readers! xo
Jennifer says
These are wonderful! I am eating them with creme fraiche (which I happened to have leftover) and very local (countertop) sprouts. They look as amazing as they taste! Partner loves them too. ? Thank you!
Smart! Thanks for sharing, Jennifer! Love the sprouts addition :D
Isabel says
I love sweet potato and am always looking for different ways to cook it. I used flax egg instead (thanks for that!) and popped them in the oven to finish. Really easy and delicious, served with a dill hummus sauce.
Dill hummus sauce for the win! Glad you enjoyed these, Isabel!
Tess Beasley says
I made this recipe with the vegan and gluten free substitutes of flax eggs and an all purpose gluten free flour. I didn’t add enough salt to the first round but tasted it and adjusted my batter so the latter half turned out much better! Thank you so much. This will be such a great addition to salads or even a veggie burger patty!
Wonderful! Thanks for sharing your experience, Tess!
Sarah says
Hi! Would you recommend oat flour or defiantly a gf blend if going gluten free?
I think either will work – a gluten-free flour will provide more structure / crisping!
Jlilly says
Would it be possible after shaping the fritters to cook these in a air fryer?
Yes! I would think so!!
Katie Murphy says
Can this be made with an egg-replacer insead?
I don’t think a flax egg would work. But I do think something like tahini or better yet, our Vegan Scrambled Egg recipe would be amazing! In a pinch, I think chickpea flour mixed with water would be amazing, too! Good luck and let us know what you try!
Katie Murphy says