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4.9 from 528 votes

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!

Prep Time
15 mins
Cook Time
15 mins
Total Time
30 mins
Servings: 11 (Fritters)
Calories: 154 kcal
Course: Side Dish , Breakfast , Snacks
Cuisine: Vegetarian , gluten-free

Ingredients

QUINOA
  • 2 cups cooked + cooled quinoa (How to Cook 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
  • sauce (such as coconut yogurt, hummus, or garlic dill sauce)
  • Fresh herbs (mint, cilantro, parsley)

Instructions

    Cup of Yum
  1. If you do not already have cooked quinoa, prepare it at this time. 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 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.
  4. 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.
  5. 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.
  6. 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).
  7. 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.
  8. Optional: For even crispier fritters, continue baking in a 400 degree F (204 C) oven for 10-15 minutes.
  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 hot. If frozen, thaw before reheating.

Notes

  • *Prep/cook time assumes using leftover quinoa.*Nutrition information is a rough estimate calculated with avocado oil and without optional ingredients.

Nutrition Information

Serving 1fritters Calories 154 (8%) Carbohydrates 23.8g (8%) Protein 4.6g (9%) Fat 4.6g (7%) Saturated Fat 0.8g (4%) Polyunsaturated Fat 0.99g Monounsaturated Fat 2.47g Trans Fat 0g Cholesterol 50.45mg (17%) Sodium 168mg (7%) Potassium 293mg (8%) Fiber 2.9g (12%) Sugar 2.8g (6%) Vitamin A 7492IU (150%) Vitamin C 3.69mg (4%) Calcium 36.1mg (4%) Iron 1.24mg (7%)

Nutrition Facts

Serving: 11(Fritters)

Amount Per Serving

Calories 154

% Daily Value*

Serving 1fritters
Calories 154 8%
Carbohydrates 23.8g 8%
Protein 4.6g 9%
Fat 4.6g 7%
Saturated Fat 0.8g 4%
Polyunsaturated Fat 0.99g 6%
Monounsaturated Fat 2.47g 12%
Trans Fat 0g 0%
Cholesterol 50.45mg 17%
Sodium 168mg 7%
Potassium 293mg 6%
Fiber 2.9g 12%
Sugar 2.8g 6%
Vitamin A 7492IU 150%
Vitamin C 3.69mg 4%
Calcium 36.1mg 4%
Iron 1.24mg 7%

* Percent Daily Values are based on a 2,000 calorie diet.