Firstly, I’d like to say I hope you all had a lovely holiday season! I had a very relaxing three weeks off work where I ventured off to New Zealand for the first time and fell in love with the exquisite landscapes and sense of adventure. Now it’s back to work, routine and most importantly, cooking!
It has been a little while since I’ve shared a recipe and this tends to happen when I get really comfortable with things I have already shared so I end up making mostly the same types of meals. Alas, new year and time for something different!
As usual, I was really keen to leverage on ingredients I had at home with only minimal additional purchases required. I go through phases where I enjoy eating certain types of food and then go off them for a while and in this instance, it’s quinoa. I had half a packet of perfectly good quinoa ready to go but wasn’t feeling a salad or adding it to my granola so went with this recipe today!
For any type of patty or fritter (if you want to keep it vego), potato works as the glue to keep it all together so I used sweet potato to give it some solid flavour!
This recipe is will take approximately 30 minutes as the sweet potato and quinoa require cooking first before making the patties.
Sweet Potato, Quinoa and Spinach Fritters (yields 6)
What you’re going to need
1 medium sized sweet potato (mine weight approximately 600 grams), roughly chopped into small pieces
1-1 1/2 cups quinoa, cook according to packet instructions
generous handful baby spinach
zest of 1 lemon
1 clove garlic, crushed
salt and pepper to season
olive oil for baking
- Bake the sweet potato at 200 degrees Celcius on a lined tray. Drizzle with olive oil and sprinkle of salt. At the same time, cook quinoa according to packet instructions. Both of these should take 20 minutes.
- In a food processor, add all the ingredients. Pulse blend on medium until well combined but not too smooth. (You don’t want a paste, more of a chunky mixture that can be moulded in your hands)
- Using gloves or clean hands, grab a handful of mixture and shape into a ball then flatten with your palm until approximately 1cm thick. Repeat until all mixture has been used.
- In a non stick/lightly oiled fry pan that is on a medium heat, add the patties and cook for 3-4 minutes on each side or until golden brown. (Note: the mixture is already cooked, this is mainly to add the crispy outside)
- Serve with sweet chilli sauce or a simple yoghurt sauce*
*Simple yoghurt sauce
What you’re going to need
2 heaped tablespoons Natural Yoghurt
juice from ~1/2 a lemon
pinch mixed herbs
extra virgin olive oil
- In a small bowl, add all ingredients at desired quantities. Serve cold.