These sweet potato and quinoa patties are full of flavor, with added walnuts for a bit of texture! The way that they can be eaten is versatile — the perfect for crumbling on top of a salad or eating as a sandwich. This is also a great make-ahead meal because the leftover batter can be frozen.
Red Quinoa and Sweet Potato Patties [Vegan]
- 1/2 cup red quinoa, soaked in 2 cups of water for 6 hours/overnight
- 1 medium sweet potato
- 1/2 onion, finely chopped
- 2 cloves garlic, grated
- 1/2 cup walnuts
- 2 handfuls of spinach
- 1/4-1/2 cup brown rice flour
- Ground chili/chili flakes, to taste
- Salt, to taste
- 1 tablespoon lemon juice
- 1 teaspoon coconut oil
- Bring 2 cups water to boil, add some salt(around 1 tsp), add soaked red quinoa and let it cook for 10 minutes. Cover and let it stand for another 5 mins, fluff with fork. It has to be mushy. If it is cooked and not mushy, this fritter will not taste good. The mushier and over done it is, better it is. If not done, repeat the process by adding 1 more cup of water. Let it rest overnight in refrigerator.
- Next day, boil sweet potatoes. Bring 2 cups water to boil, cube sweet potatoes, add it to boiling water until well done. Strain water, pat them dry, and mash with potato masher and add to quinoa.
- In a pan, add quinoa and sweet potatoes and keep stirring, to remove any water if any. Add spinach at this stage. it will wilt automatically. Transfer to a container.
- In the same pan, add a teaspoon of coconut oil, add walnuts. Roast walnuts until crisp and chop them coarsely. Add to quinoa mixture.
- Fold in chili powder, lemon juice, and salt as needed. If this is of a dough consistency, you probably need 1/4 cup of rice flour. Use your judgement here and if you think it is watery for a fritter, add more. Desired consistency is almost like pizza dough. Soft, but firm and not runny at all
- Shape them and pan-fry in coconut oil.