Crispy quinoa sweet potato fritters

Crispy quinoa sweet potato fritters



  • 2 cups cooked + cooled quinoa


  • 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)


  • 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


  1. If you do not already have cooked quinoa, prepare it at this 2/3 cup uncooked quinoa will yield ~2 cups cooked.
  2. Shred sweet potato using either the coarse side of a box grater or the grater attachment of a food processor
  3. Heat a large pot or rimmed skillet over medium 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.
  4. Add eggs to a medium mixing bowl and whisk until well (NOTE: Depending on the size of your eggs, you may need less as some readers reported having success with 1 less egg!). Set aside.
  5. To a large mixing bowl add sautéed vegetables, cooked and cooled quinoa, salt, and curry powder (optional) and 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.
  6. Form into thin (roughly 1/4-inch-thick) patties the size of the palm of your In the meantime, heat a large rimmed skillet (we prefer cast iron).
  7. Once hot, add a little oil to coat the pan and enough fritters to comfortably fit without Pan fry until golden brown — ~ 4 minutes on each side.
  8. Optional: For even crispier fritters, continue baking in a 400 degree F (204 C) oven for 10-15
  9. 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 If frozen, thaw before reheating.

Love this Post? Spread the Word