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Quinoa sweet potato fritters on white plate with fork

Cheesy Quinoa, Sweet Potato & Zucchini Fritters

Deliciously healthy and cheesy Sweet Potato Fritters made with quinoa and zucchini and are ready to eat in just 35 minutes! Serve with sour cream and sweet chilli sauce for a vegetarian meal the whole family will love.
5 from 5 votes
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Course: Lunch or Dinner
Cuisine: Fritters
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Servings: 12 serves
Calories: 100kcal

Equipment

  • Stove-top

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
  • ½ cup (60g) parmesan cheese grated
  • ½ cup (60g) cheddar cheese grated
  • 1 cup (90) 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.
  • Place the cooked quinoa, mashed sweet potato, grated zucchini, egg, garlic, grated cheeses, panko crumbs and sea salt/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 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.

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.

Video

Notes

Storing
Store these fritters in an airtight container in the refrigerator for up to five days.
Freezing
To freeze any leftover fritters, simply store them in a freezer-safe bag or container and freeze for up to four months.

Nutrition

Calories: 100kcal | Carbohydrates: 11g | Protein: 5g | Fat: 4g | Saturated Fat: 2g | Cholesterol: 21mg | Sodium: 147mg | Potassium: 154mg | Fiber: 1g | Sugar: 1g | Vitamin A: 1680IU | Vitamin C: 4.1mg | Calcium: 104mg | Iron: 0.8mg