Call these little bad boys quinoa cakes, patties or fritters, they are crispy, sweet and absolutely delicious. Made from sweet potatoes, kale and crushed nuts they make a perfect dinner served with a side of greens.
Oh quinoa, let me count the ways I may eat thee… Um, not many. I was wondering what on earth to do with quinoa rather than my usual buddha bowl with walnuts and chickpeas, when this recipe came drifting back to me from many, many moons ago.
I had a small accident with frying these fritters the first time round by dropping them too quickly into the oil and so I decided to bake them on the second attempt.
Alas, some things are not meant for baking, – regardless of healthy intentions – and fritters are certainly one of them. Fritters anything, actually.
It’s just something about the word when you say it: fritters. It screams fry-me-til-golden-and-crunchy!
So there this recipe rested in the back of my mind until a rainy night where, faced with two sweet potatoes and the familiar grains of quinoa on my kitchen counter, it slowly came drifting back…
Yes, these might be fried, but you are getting a bunch of vitamins and flavor from these little green and gold cakes.
Also, as you have complete control over the size of the patty you can make both cave-man burger sizes or kid-friendly cake sizes.
Garlic and vegan mayo or tahini goes well with this as a dip (just no sweet dips, it is sweet enough as is). I’ve included the tahini and coconut dip I made below which works beautifully as a cool contrast if you spice up your fritters as I did.
Oh, and you can swap out the meal or breadcrumbs for rice-crispies to make this gluten free.
Quinoa Fritters with Sweet Potato and Kale
Prep Time: 25 Minutes
Cooking time: 35 minutes
- 1 large sweet potato (~3 cups) – pureed
- 1 cup dinosaur/flat kale
- 2 ½ cups quinoa
- 1 Flax egg
- ¼ teaspoon smoked paprika
- pinch of cayenne (optional)
- 1 teaspoon ground black pepper
- 1 teaspoon sea salt
- 1 teaspoon cornstarch
- ½ cup breadcrumbs or almond meal
- Crushed pecans or walnuts (optional)
- ½ Thinly sliced jalapeno pepper, deseeded
- Coconut or avocado oil for frying
Coconut-Tahini Dipping Sauce
- 1/2 cup tahini
- 1 cup coconut milk
- 1 teaspoon grated ginger
- ½ lemon, juice
- Pinch of salt and pepper
- Your kale needs to be in small enough strips to be worked into the quinoa and flax mixture. Devein the bitter stems, then roll the kale up tightly and cut across the roll to produce the strips when you unroll the leaf.
- Place all ingredients in a mixing bowl, making sure to add water to create the flax egg for binding, and mix well.
- Heat pan with about 4 – 6 tablespoons of hot oil to a medium heat, then either use an ice cream scooper to scoop the mixture into the pan or carefully use your hands to ball and flatten. This is where I had my accident years ago – I strongly recommend using an ice cream scoop or being very careful.
- Flatten into burger or patty shaped saucers by pressing gently on top. Fry for 5 minutes on each side or until golden, turning once.
- Place aside to cool while you prepare the side dip.
- Prepare side dip by mixing all dipping sauce ingredients together.