Crispy Quinoa Sweet Potato Fritters
Shredded sweet potato, cooked quinoa and wilted greens bound with egg and a little gluten-free flour, then pan-fried into palm-sized patties. They come out crisp outside and tender inside, and keep well for a few days of breakfasts or snacks.
Ingredients
Quinoa
- 2 cup quinoa, cooked and cooled
Veggies
- 2 cup sweet potato, shredded, no need to peel
- 2 tablespoon avocado or coconut oil, plus more for cooking
- ½ cup red or white onion, diced
- 4 clove garlic, minced
- 1 pinch sea salt and black pepper, one pinch each
- 2 cup greens, chopped; spinach preferred
Fritters
- 3 egg, medium, whisked
- ½ teaspoon sea salt, plus more to taste
- 1 teaspoon curry powder (optional)
- ½ cup gluten-free flour blend, plus more as needed
For Serving (optional)
- sauce, suggested sauces on the page are illegible (optional)
- fresh herbs, mint, cilantro or parsley (optional)
Method
- 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 report 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 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.