Crispy Quinoa Sweet Potato Fritters

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.

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.

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.

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!

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!

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.

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!!

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

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

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!

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!

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.

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 ??

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!

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!

Delicious! Used oat flour but was still a bit wet so added some more regular flour.

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!

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!

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 ❤

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!

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

Have never reviewed a recipe before, but just had to say how great this was. Entire family loved it!

I made these with kale and a quinoa-based GF flour blend.
Sooooo delicious! Will definitely make again!

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!

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.

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!

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!

Delicious! Served with Greek coconut yoghurt so scrumptious

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 :-)

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.

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!

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 :)

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.

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!!

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 :)

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!

Done!

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.

These were so good! Used AP flour, & topped with garlic dill sauce. Will definitely make these again! :)

This was so easy to make and it’s made with all things you’d typically already have in your pantry. Absolutely delicious!!

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!!!

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!

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).

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.

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.

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 ?

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!

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.

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!

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.

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!

I used frozen spinach as I didn’t have fresh. I used all the cooked quinoa. Hubby won’t eat this as it has spinach, quinoa and sweet potato in it. More for me.

These came out really great. I used berbere instead of curry powder and all-purpose instead of gluten-free flour. No other mods. Made a really nice base for a poached egg.

These are amazing! I didn’t have any quinoa so I used millet but they still turned out great. Will definitely make again!

Made them today, my kids approved it ? thank you for making it easy for moms

Um, HELLO!!!!
I woke up this morning with a hankering to cook, which is most unusual for me! I checked my emails and saw this recipe, so I thought- “why not”!
And why not, indeed!
Yes! These are the bomb!
Thank you, Dana, for yet another wonderful recipe!

These were really great! Had to adapt to what I had on hand (thanks quarantine). 1 cup shredded sweet potato instead of 2, added 1 can smashed chickpeas, and 1 egg instead of 3. They turned out fantastic. Thanks Dana!

Just made these tonight – they are so good! Great flavor and easy to make. We had ours with salmon and dill sauce but excited to eat the leftovers with over-easy eggs for breakfast!