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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
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Slicing into Sweet Potato Quinoa Fritters on a plate
4.94 from 177 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

US Customary - Metric

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

*Prep/cook time assumes using leftover quinoa.
*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