Crispy Quinoa Sweet Potato Fritters

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!

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!

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.

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!

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!

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!

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

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!

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)

I originally made these for my sister (who I am visiting next month) .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!

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.

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

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!

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.

My grandmother used to make potatoe pancakes, these are a healthier version, just love these!!! Easy to make, but could not stop eating them!

These are delicious. I made them with flax eggs and gluten free flour and they held together just fine!

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.

I made the recipe, it is very easy to follow and it tastes amazing.

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!

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!!

Fantastic recipe, great flavours. This is the first quinoa cake recipe, where I’ve actually been able to keep the cake together, thank you.

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!

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!

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!

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!

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?

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 😊

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.

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!

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!

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!

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

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!

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!

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!

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.

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!

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.

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!

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!

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.

Just made this today vegan and it was so delicious! It resulted in 15 servings!

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).

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!

If you use chickpea flour instead, you don’t need a binder (eggs or flax eggs)! Turns out great!

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.

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.

Yummy! Made as written, served with a fried eg, avocado and salsa.

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!

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!

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!

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!

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.

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!

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!

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!

Delicious! I replaced GF flour with quinoa flakes and it worked out well. Your recipes never disappoint!!!

Delicious!! I didn’t have GF flour so used quinoa flakes instead and it worked out well. Your recipes never dissapoint!

I love the addition of curry to this, it really makes it smell and taste soo good! And it’s so easy to make.

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.

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.

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 :-)

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!

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!

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!

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.

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.

These were DELICIOUS! A TOTAL HIT!

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.

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.

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!

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! ❤️

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.

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!

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!

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!

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!

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.

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!

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 ⭐️ ⭐️ ⭐️ ⭐️ ⭐️ !

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!

So good! I baked mine at 400 degrees for about 30 minutes instead of pan frying and they turned out fantastic.

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!

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

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.

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!

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.

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.

Wonderful recipe. Perfectly written. Adult and toddler friendly. Will absolutely make again.

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.