I love this combination so much, two healthy nutritious ingredients brought together with spices and herbs to create a light and delicious fritter. I say fritter, but these are made a little thicker in consistency than usual as I do not like to use oil. With a traditional ‘fritter’ you drop the mix into a lot of hot oil to ensure they cook through. I prefer baking in the oven, as it is far healthier. They would become more of a patty, than a fritter, but enjoyable just the same.
The first time I made these, I made them thicker and they had less quinoa in them. They were still tasty but the consistency wasn’t right and it was hard to get them to cook properly all the way through. So I tweaked the recipe, added more cooked quinoa and made them thinner and smaller. The results were exactly what I wanted, a firm texture and a well cooked fritter.
Note I used no oil to cook these. You will need to line a baking tray with baking parchment, and/or make sure the outside of your little fritters or patties are coated in ground seeds or flour to help keep them from sticking.
Preparation time: approx 40 minutes
Cooking Time: 30-45 minutes
Makes 16 small fritters
- 2 cups cooked quinoa ( which is about 1 cup uncooked )
- 600g sweet potatoes
- 1/2 cup gram flour ( plus more if needed )
- 1 teaspoon cornflour
- 1/4 cup nutritional yeast
- 2 flax eggs*
- 4 tablespoons sesame seeds
- 1 teaspoon cumin powder
- 1 teaspoon paprika powder
- 1 teaspoon grated fresh ginger
- 1/4 cup minced coriander
- liquid aminos or low sodium soy sauce( optional )
- black pepper
- extra ground seeds like sunflower or flax, for coating
*1 tablespoon ground flaxseeds in 3 tablespoons water = 1 flax egg
- You can either bake or fry these, I prefer baking. To bake, preheat oven to 180C.
- Peel and chop sweet potato and boil until soft. Mash.
- Combine cooked quinoa and sweet potato until evenly mixed.
- Add all remaining ingredients and mix well, I use my hands for this so all the ingredients are evenly dispersed. If it feels too wet, add more gram/chickpea flour as needed.
- Form into small patties. If you make them too thick or too big they will not cook well inside.
- Place on a tray lined with baking parchment and place in the oven to bake.
- Bake the fritters until golden, turning halfway through. This takes about 10- 15 minutes each side, but it depends how ‘wet’ your mix ended up, so keep an eye on them. We like to really have a crunchy patty, so bake longer as necessary if you desire. We also sometimes roll them in more seeds, for extra crunch and to stop them from sticking as they bake.
- Serve with salad and a tahini based dressing.
These fritters can be frozen, uncooked. Or stored in the refrigerator for a day or two.