Looking for a family-friendly dinner that's healthy but still tastes like comfort food? These Cheesy Quinoa, Sweet Potato & Zucchini Fritters tick all the boxes. They're crispy on the outside, soft and cheesy in the middle, and perfect for little (and big!) hands.
Serve them as a light dinner or even a lunchbox filler. If you love easy dinners like my Taco Pasta or Egg & Bacon Pie, these fritters will quickly become a regular on your menu too.
I just made these and they're amazing!!!! So delicious on the inside, the kids snuffled them up for dinner! They were even amazing chilled and firm up a bit when they're cold. I may have told 1000 people already about how amazing they are! THANK YOU!
- Tara
Quinoa and sweet potato are the ultimate power combo - packed with protein, fibre, and natural sweetness - and when you add zucchini, garlic, and plenty of cheese, you've got a fritter that's both nourishing and delicious. Unlike some fritters that fall apart or taste bland, these hold together beautifully thanks to panko crumbs and a double-cheese hit. They're also freezer-friendly, which makes them a lifesaver for busy weeknights (hello, stash-in-the-freezer dinners).
If simple light meals are a favourite in your house, you might like my classic Zucchini Slice or Cheesy Corn Fritters - both make easy weeknight dinners or fab lunchbox additions too.
Why You're Going To Love This Recipe
- Kid-approved - perfect for fussy eaters, they love the flavor of these little cheesy patties.
- Crispy edges, cheesy middle - the holy grail of fritters.
- Freezer-friendly - make a double batch and freeze for easy snacking or a yummy appetizer for up to 4 months.
- Healthy comfort food - sneaky veggies, whole grains, and protein-packed.
- Meat-free meal - and super budget-friendly too!
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Fritter Ingredients
Make these cheesy zucchini and quinoa sweet potato fritters with just a few basic, super healthy ingredients!
Note: Scroll to the recipe card at the bottom for the ingredients quantities and full detailed method.
- Sweet potato - mash it until smooth, this is the base that helps to hold the fritters together.
- Quinoa - make sure it's cooked and cooled before mixing in (otherwise the fritters get sticky).
- Zucchini - once grated, squeeze out as much liquid as you can to avoid soggy fritters.
- Cheddar cheese & parmesan cheese - cheddar for melty flavour, parmesan for that salty, nutty hit.
Everything else is just pantry basics - egg, garlic, olive oil, salt and pepper.
Variations
- Gluten-Free - swap panko crumbs for GF breadcrumbs.
- Extra Veggies - add grated carrot, corn, or finely chopped spinach, mashed pumpkin or diced capsicum.
- Spicy Kick - stir in a teaspoon of chilli flakes or smoked paprika.
- Cheese Swap - use mozzarella or feta instead of cheddar for a different flavour.
- Vegan Variation - Swap the egg for a flax egg (1 tablespoon ground flaxseed mixed with 3 tablespoon water, set aside for 5 minutes to thicken). Replace the parmesan and cheddar cheese with your favourite plant-based cheese (or nutritional yeast for a lighter option). Serve with dairy-free sour cream, coconut yoghurt, or vegan mayo. 🌱✨
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How To Make Cheesy Quinoa, Zucchini & Sweet Potato Fritters
Once ingredients are prepped, you'll have a delicious and healthy meal cooked in just 20 minutes or so!
Note: Scroll to the recipe card at the bottom for the ingredients quantities and full detailed method.
- Prep vegetables. Cook sweet potato until soft, mash and set aside. Cook quinoa as per packet instructions. Cool slightly. Grate zucchini, place in a colander, and squeeze out excess liquid.
- In a large bowl, place sweet potato, quinoa, zucchini, garlic, cheeses, egg, panko, salt and pepper.
- Mix all ingredients together well.
- Shape into 12 fritters.
- Heat olive oil in a skillet/frying pan, cook the fritter batter in batches for 5 minutes per side until golden and crisp. Keep warm in a low oven until all are cooked. Serve with sour cream, sweet chilli, hummus or kewpie mayo.
Recipe Tips
- Always squeeze zucchini well - excess moisture makes fritters soggy.
- Cool quinoa before mixing - hot quinoa makes the mixture sticky.
- Use panko crumbs for extra crunch.
- Keep fritters warm in a low oven while cooking in batches.
- Best served fresh and hot, but still tasty cold in lunchboxes.
- Store leftover fritters in an airtight container in the refridgerator for up to 5 days.
- Freeze cooked fritters for up to 4 months - reheat in the oven or air fryer.
- Make smaller fritters for finger food or kids' snacks.
Cheesy Quinoa, Zucchini & Sweet Potato Fritter FAQs
Serve these fritters either warm or chilled, topped with sour cream, sweet chilli sauce and a side salad if you like. If you want to make a more substantial meal, serve it as a side to BBQ meat kebabs or chicken tenders - whatever your family's favourite is!
Absolutely. Store the uncooked mixture in the fridge for up to 24 hours, then shape and cook when ready.
Yes! Brush lightly with oil and bake at 200°C for 20-25 minutes, flipping halfway.
Make sure you've squeezed all the liquid from the grated zucchini and don't skip the egg and breadcrumbs - these are the binding agents.
More Healthy Savoury Recipes
You're going to love these simple savoury fritters! Here are some more of my favourite veggie-smuggling recipes that the whole family will also enjoy.
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Cheesy Quinoa, Zucchini & Sweet Potato Fritters
Ingredients
- 1 (approx 350g) sweet potato
- ½ cup quinoa uncooked
- 1 cup water
- 2 cups (approx 350g) zucchini grated
- 1 teaspoon minced garlic
- 1 egg beaten
- 60 g (½ cup) parmesan cheese grated
- 60 g (½ cup) cheddar cheese grated
- 90 g (1 cup) panko crumbs
- sea salt and cracked pepper
- olive oil
- sour cream sweet chilli sauce and chopped spring onions or kewpie mayonnaise to serve.
Instructions
Conventional Method
- Peel and chop the sweet potato. Boil in a saucepan of water until soft and tender. Drain and mash then set aside.
- Cook the quinoa in 1 cup of water according to the packet instructions. Set aside.
- Grate 2 cups of zucchini (about 2 large zucchinis or 3 medium sized) and place into a colander to drain. Squeeze out any excess liquid well.
- Place the cooked quinoa, mashed sweet potato, grated zucchini, egg, garlic, grated cheeses, panko crumbs, sea salt and pepper into a large bowl. Mix until well combined (I like to use my hands to get all of the ingredients really well mixed together).
- Shape the mixture into 12 equal sized fritters.
- Preheat the oven to 150 degrees Celsius (to keep the fritters warm, while the rest are being cooked).
- Heat 1-2 tablespoons of olive oil in a frying pan over medium heat.
- Place 4-5 fritters into the pan and press down lightly.
- Cook for approximately 5 minutes on either side or until golden brown.
- Place into the oven to keep warm while you cook the remaining batches.
- The fritters will be golden on the outside, but lovely and soft on the inside.
- Serve with sour cream, sweet chilli sauce and chopped spring onions or kewpie mayonnaise.
Thermomix Method
- Peel and chop the sweet potato. Boil in a saucepan of water until soft and tender. Drain, place into the TM bowl and mash by mixing on Speed 6, 5 seconds. Scrape down the sides of the bowl and repeat for a further 5 seconds. Set aside in a seperate bowl.
- Cook the quinoa in 1 cup of water according to the packet instructions. Set aside.
- Roughly chop the zucchini and and place into the Thermomix bowl. Grate by tressing Turbo for 2-3 seconds or until finely chopped. Place into a colander to drain. Squeeze out any excess liquid. Set aside.
- Place the parmesan and cheddar cheeses into the Thermomix bowl. Grate by tressing Turbo for 2-3 seconds or until finely chopped.
- Add the cooked quinoa, mashed sweet potato, grated zucchini, egg, garlic, panko crumbs and sea salt/pepper to the cheeses in the Thermomix bowl. Mix on REVERSE, Speed 2 until well combined (use the spatula to help mix).
- Shape the mixture into 12 equal sized fritters.
- Preheat the oven to 150 degrees Celsius (to keep the fritters warm, while the others cook).
- Heat 1-2 tablespoons of olive oil in a frying pan over medium heat.
- Place 4-5 fritters into the pan and press down lightly.
- Cook for approximately 5 minutes on either side or until golden brown.
- Place into the oven to keep warm while you cook the remaining batches.
- The fritters will be golden on the outside, but lovely and soft on the inside.
- Serve with sour cream, sweet chilli sauce and chopped spring onions or kewpie mayonnaise.
Notes
- Always squeeze zucchini well - excess water makes fritters soggy.
- Cool quinoa before mixing - hot quinoa makes the mixture sticky.
- Use panko crumbs for extra crunch.
- Keep fritters warm in a low oven while cooking in batches.
- Best served fresh and hot, but still tasty cold in lunchboxes.
- Store leftovers in the fridge for up to 5 days.
- Freeze cooked fritters for up to 4 months - reheat in the oven or air fryer.
- Make smaller fritters for finger food or kids' snacks.
Nicole says
Love these - thank so so much for the fabulous recipe. First time cooking quinoa too!
Bake Play Smile says
I'm so happy to hear that!!! Thanks for your lovely feedback! xx
Megan says
Yum! We made these with pumpkin mash instead of sweet potato. I also added the crumbs from a GF cheese zucchini bread plus no garlic (so it was FODMAP friendly). 4 satisfied tummies in our household 🙂
Bake Play Smile says
Fantastic!!!! What great ideas!
Carmel says
These are amazing. Total win in our house. I coated mine in sesame seeds before cooking cause I'm obsessed with sesame seeds. Glad there are plenty of leftovers for lunch!
Bake Play Smile says
OMG thats the best idea ever! I love sesame seeds too - definitely trying that next time!!
Gretta {Mumma Plus Three} says
Yum, Yum Lauren these look great!
Bake Play Smile says
Hehehe Lauren is my partner in crime (aka the co-owner of our website Thermobliss) - I'm Lucy! But don't worry - everyone gets up confused!
Tara says
I just made these and they're amazing!!!! So delicious on the inside. They were even amazing chilled and firm up a bit when they're cold. I may have told 1000 people already about how amazing they are! THANK YOU!
Bake Play Smile says
Hi Tara, thank you so much for your lovely feedback! That's great to hear! Thank you for letting people know that you liked them too!