Crispy Quinoa Sweet Potato Fritters

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Vintage fork slicing into a Sweet Potato Quinoa Fritter

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

Large serving platter of our Quinoa Sweet Potato Fritters recipe

We hope you LOVE these fritters! They’re:

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

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

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

Crispy Quinoa Sweet Potato Fritters

Easy-to-make sweet potato fritters with quinoa, spinach, and eggs! A delicious, gluten-free vegetarian side or snack ready in 30 minutes!
Author Minimalist Baker
Print
Slicing into Sweet Potato Quinoa Fritters on a plate
4.94 from 173 votes
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 11 (Fritters)
Course Breakfast, Side, Snack
Cuisine Dairy-Free, Gluten-Free, Vegetarian
Freezer Friendly 1 month
Does it keep? 3-4 Days

Ingredients

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

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.

Video

Notes

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

Nutrition (1 of 11 servings)

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

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  1. Elizabeth says

    I have made these in the past and I have LOVED them. I would like to make a rather large batch of them this time. Do you think it would work to bake them from the beginning instead of pan frying them or do you feel like pan frying them is pretty essential?

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Elizabeth! We’re so glad you enjoy them! We think pan frying is what gives them their crispiness. Baking them could work, but they might be slightly softer and less crisp. Let us know if you do some experimenting!

  2. Sara says

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

  3. Janet says

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

  4. 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!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Your additions sound delicious, Kris! Thank you for the lovely review and for your support! xo

  5. 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.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

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

  6. 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!

  7. Sharon says

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

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

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

  8. 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.

  9. Camile says

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

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

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

  10. 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”!

  11. Kim says

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

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

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

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

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

  12. 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.

  13. 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.

  14. Lianna says

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

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

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

  15. Dawn says

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

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

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

  16. 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

  17. 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.

  18. 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!!

  19. 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

  20. Kate says

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

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

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

  21. 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.

  22. 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.

  23. 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.

  24. Meredith says

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

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

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

  25. Connie Moultroup says

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

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

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