These crispy quinoa and sweet potato patties are a delicious, nutritious option for anyone looking to incorporate more plant-based meals into their diet. Packed with protein-rich quinoa, fiber-filled sweet potatoes, and nutrient-dense broccoli, these patties make a hearty, wholesome addition to any meal. Whether you enjoy them as a main dish with a side salad, stack them in a burger, or serve them as an appetizer, their versatility and flavor make them a crowd-pleaser. The patties are spiced with paprika, garlic, and a hint of chili for a warming kick that pairs well with the natural sweetness of the potatoes and the earthiness of the quinoa. This recipe is also ideal for meal prep, as the patties store and reheat well, maintaining their crispy, golden exterior. Perfect for vegetarians, vegans, or anyone who loves a flavorful, nutritious meal, these patties bring together wholesome ingredients in a timeless and delicious way.
Full Recipe:
Ingredients
- 1/2 cup (90g) quinoa
- 1 cup (240ml) water
- 1 large sweet potato, peeled and cut into thin chunks
- 1/2 small head of broccoli, finely chopped
- 3 spring onions, chopped
- 30g fresh coriander, chopped
- 2 tsp paprika
- 1/2 tsp garlic powder
- 1/2 tsp chili flakes
- Salt and black pepper, to taste
- 2-3 heaped tbsp oat flour
- Olive oil (for frying)
Steps to Make It
Prep Time: 15 minutes
Cooking Time: 30 minutes
Total Time: 45 minutes
Servings: 6-8 patties
Estimated Calories: 100 kcal per patty
- Cook the Quinoa
- Rinse the quinoa under cold water, then place it in a small saucepan with 1 cup of water. Bring to a boil over medium-high heat.
- Once boiling, reduce the heat to low, cover, and let it simmer for about 15 minutes, or until the water is absorbed and the quinoa is tender. Fluff with a fork and set aside to cool.
- Prepare the Sweet Potato and Broccoli
- While the quinoa is cooking, steam or boil the sweet potato chunks until they are tender (about 10 minutes). Drain and set aside.
- In a microwave or steamer, lightly steam the broccoli for about 2-3 minutes, just until slightly tender but still bright green. Allow to cool slightly.
- Mash and Mix the Ingredients
- In a large mixing bowl, combine the sweet potatoes and mash them with a fork or potato masher until smooth.
- Add the cooked quinoa, chopped broccoli, spring onions, coriander, paprika, garlic powder, and chili flakes. Season with salt and black pepper to taste.
- Gradually add oat flour, starting with 2 tablespoons. Mix well until the mixture binds together, adding an additional tablespoon of oat flour if needed. The mixture should be firm enough to shape into patties.
- Form the Patties
- Use your hands to form the mixture into 6-8 patties, pressing them gently to hold their shape.
- Cook the Patties
- Heat a non-stick skillet over medium heat and add a thin layer of olive oil for frying.
- Place the patties in the skillet in batches, being careful not to overcrowd the pan. Fry for 3-4 minutes on each side, or until golden brown and crispy. Add a bit more oil between batches if needed.
- Once cooked, transfer the patties to a paper towel-lined plate to drain any excess oil.
- Serve and Enjoy
- Serve the patties warm as a main dish with a salad, or use them as a plant-based burger patty. They’re also delicious topped with avocado or a dollop of dairy-free yogurt.
Why This Recipe is Timeless
These quinoa and sweet potato patties combine classic flavors and wholesome ingredients that never go out of style. Quinoa, a protein-rich ancient grain, and sweet potato, a fiber-packed root vegetable, come together to create a filling yet nutritious base. The addition of broccoli, spring onions, and coriander adds freshness, while the paprika and chili flakes bring warmth and a slight heat that complements the natural sweetness of the potatoes. This recipe is also incredibly adaptable: swap out the broccoli for spinach or kale, add herbs like parsley or basil, or adjust the spice level to suit your taste. These patties appeal to a wide range of diets, from vegan and vegetarian to gluten-free, making them a timeless and versatile choice for meals year-round.
Nutrition Facts (per patty, approx.)
- Calories: 100 kcal
- Protein: 3 g
- Carbohydrates: 15 g
- Fat: 4 g
- Fiber: 3 g
- Sugars: 2 g
FAQs
Q: Can I bake these patties instead of frying?
A: Yes! To bake, preheat the oven to 400°F (200°C), place the patties on a parchment-lined baking sheet, and lightly brush or spray with olive oil. Bake for 20-25 minutes, flipping halfway through, until golden and crisp.
Q: What can I use instead of oat flour?
A: You can use regular all-purpose flour, chickpea flour, or even almond flour as a substitute. Each may alter the texture slightly, but any of these options will help the patties hold together.
Q: How do I store and reheat leftovers?
A: Store leftover patties in an airtight container in the refrigerator for up to 4 days. Reheat them in a skillet over medium heat or in the oven at 350°F (175°C) for 10 minutes until warmed through and crisp.
Q: Can I freeze these patties?
A: Yes, these patties freeze well! Place uncooked patties on a baking sheet lined with parchment paper and freeze until firm. Transfer to an airtight container or freezer bag. To cook, thaw in the refrigerator overnight and follow the frying or baking instructions.
Tips for Making Perfect Quinoa and Sweet Potato Patties
- Cool the Quinoa and Vegetables
- Allow the quinoa, sweet potato, and broccoli to cool slightly before mixing. This will help the ingredients bind together better and make it easier to form the patties.
- Adjust the Flour as Needed
- If the mixture seems too wet, add an extra tablespoon of oat flour. The texture should be firm enough to hold its shape but not overly dry.
- Season to Taste
- Taste the mixture before forming patties to ensure it’s well-seasoned. Adding salt and pepper to taste will bring out the natural flavors of the vegetables.
- Use Minimal Oil for Frying
- Use just a thin layer of olive oil for frying, as these patties absorb oil quickly. Adding a little at a time helps achieve a crispy, golden crust without making them greasy.
- Experiment with Herbs and Spices
- Feel free to adjust the seasonings based on your preferences. Add cumin for an earthy flavor, or swap the coriander for parsley for a milder taste.
Storage Tips
These patties store well in the refrigerator for up to 4 days when kept in an airtight container. For longer storage, freeze the patties uncooked by placing them on a lined baking sheet and freezing until solid. Once frozen, transfer them to a freezer-safe bag or container for up to 2 months. To reheat, you can thaw them in the refrigerator and cook as usual, or cook directly from frozen by adding a few extra minutes to the cooking time.
Conclusion
Crispy quinoa and sweet potato patties are a testament to how plant-based ingredients can come together to create a satisfying, flavor-packed meal. With a balance of sweet, spicy, and savory notes, these patties make an ideal dish for any time of day, from lunch to dinner or even a quick snack. Their versatility and nutrient-rich ingredients make them a great option for meal prepping, ensuring you have a wholesome, homemade meal on hand whenever hunger strikes. Whether you enjoy them as a main course or side, their vibrant flavors and textures make each bite a delight. Embrace the timeless appeal of these patties—they’re easy to make, endlessly adaptable, and bound to become a staple in your recipe rotation.