Sneak in some veggies! Guilt free and healthy treat — Cheesy Quinoa, Sweet Potato & Zucchini Fritters are perfect for light dinner or snacks. It is a snap to make, just scoop, flip, cook, serve. Easy enough, right?
Cheesy Quinoa, Sweet Potato & Zucchini Fritters
I can also give a quick method to make them perfectly crispy if you want. Do you want me to?
Course: Recipes, SidesCuisine: AmericanDifficulty: Easy
Servings
4
servingsPrep time
15
minutesCooking time
20
minutesCalories
200
kcalTotal time
35
minutes
Cook Mode
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Ingredients
2 cups Zucchini-grated
1 small Sweet potato-cooked and mashed
0.5 cup Quinoa-uncooked
1 cup Water
1 tsp Garlic-minced
1 Egg-beaten
0.5 cup Parmesan cheese-grated
0.5 cup Cheddar cheese-grated
1 cup Panko crumbs
1 small Salt and pepper
1 -2 tbsp Olive oil
1 Sour cream, sweet chilli sauce and chopped spring onions-to serve
Directions
- In a saucepan, boil the sweet potato 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.
- In a large bowl, add together the cooked quinoa, mashed sweet potato, zucchini, egg, garlic, cheeses, panko crumbs and sea salt/pepper. Mix until well combined.
- Shape the mixture into 12 equal sized fritters.
- Preheat oven to 150 degrees.
- In a frying pan, heat 1-2 tablespoons of olive oil over medium heat. Then place 4-5 fritters into the pan and press down lightly.
- Cook for approximately 5 minutes on either side or until golden brown. Keep warm in the oven while cooking the remaining batches.
- Serve with sour cream, sweet chilli sauce and chopped spring onions.
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