Crispy Quinoa Sweet Potato Fritters

Loaded with fiber, complex carbs, healthy fats, and protein, these crispy fritters are ideal for keeping you satiated and nourished. They’re also portable, kid-friendly, and ideal for snacking, breakfast (or brunch), bowl meals, and beyond! Plus, they’re easy to make, requiring just 10 ingredients and 30 minutes! Let us show you how it’s done. Start by sautéing onion and shredded sweet potato in avocado or coconut oil and seasoning with salt and pepper. This adds a caramelized flavor and also softens the veggies before adding them to the quinoa and eggs. Next, add chopped greens (we like spinach) and cook briefly until wilted. Then add the veggie mixture to a mixing bowl along with already cooked and cooled quinoa. It’s a great way to use up leftover quinoa! Whisked eggs are added as the binder. If vegan, a flax egg may work for binding, but the fritters will likely be more fragile. Then gluten-free flour (we like our DIY blend) is added to absorb excess moisture and allow the fritters to crisp up nicely. Other gluten-free flours such as coconut flour or almond flour may work, but we haven’t tried them and can’t guarantee the results. Then the dough is formed into patties and pan fried until both sides are golden brown and crispy. Swoon! For even crispier patties, the fritters can be transferred to a 400 degree Fahrenheit oven and cooked for an additional 10-15 minutes. We hope you LOVE these fritters! They’re:Savory-sweetCrispyComfortingSatisfying& Easy to make! Enjoy them warm or cold (they’re great straight from the fridge) and plain or topped with coconut yogurt, hummus, or garlic dill sauce. They would also be delicious as a side to nearly any main, including our Lemon Baked Salmon with Garlic Dill Sauce (20 Minutes!), Chickpea Shawarma Salad, or Vegan Nicoise Salad (30 Minutes!).