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.