Sweet Potato Quinoa Fritters
It used to be easy to get my kids to eat quinoa – all it took was a little soy sauce. But that got old after awhile…for all of us, so I sought out creative recipes online for pan-fried quinoa patties. The following is a hybrid of various veggie patty recipes I found that makes use of two of my favorite healthy staples: quinoa and sweet potatoes. They’re delicious on their own at any time of day (reheat leftovers in a pan with a little oil for a richly satisfying breakfast). I like them best spread with a thin layer of Dijon mustard and topped with sliced avocado. Pop the whole shebang into a bun and you’ve got an excellent vegetarian burger alternative for your summer barbecues.
3 large sweet potatoes
1 cup uncooked quinoa
1 cup whole wheat breadcrumbs
2 tsp dried (or 1 TBSP fresh) thyme
2 cloves chopped garlic
Salt to taste
2 to 3 TBSP olive oil for frying
1. Bake sweet potatoes at 375 degrees until soft (about 45 minutes). Scoop the insides into a bowl and discard the skins.
2. While potatoes are baking, place quinoa with two cups of water in a saucepan and bring to a boil. Cover, reduce to a simmer and cook until all of the water is absorbed (10 to 15 minutes).
3. In a large bowl, mix together the cooked sweet potatoes and quinoa (slightly cooled), and add all remaining ingredients except cooking oil. Mix thoroughly by hand.
4. Heat oil to medium-high in a frying pan. Form the fritter mixture into patties by hand: 2 to 3 inches in diameter and about 1 inch thick.
5. Cook fritters in batches, flipping halfway through, until lightly browned on each side, adding more oil to the pan as needed.
6. Drain on a paper towel and cool slightly before serving with your favorite toppings.