Quinoa Fritters with Sweet Potato Wedges


Preparation info

  • Difficulty


  • Serves


Appears in

The Quinoa Cookbook

The Quinoa Cookbook

By Penny Doyle

Published 2013

  • About

These gently spiced fritters are easy to make and full of good things. Served with potato wedges, iron-rich watercress and a yogurt dressing, they make a great weekday supper. They are also very tasty served as a burger alternative in a bun, or as bitesize fritters rolled in a soft tortilla with salad and sliced peppers as a packed lunch.


  • vegetable oil, for frying
  • 1 medium onion, finely chopped
  • 1 clove garlic, crushed
  • 30 ml/2 tbsp poppy seeds
  • 10 ml/2 tsp ground cumin
  • 2.5 ml/½ tsp ground turmeric
  • 200 g/7 oz/generous 1 cup cooked pearl quinoa
  • 1 medium courgette (zucchini), grated
  • 1 medium carrot, peeled and grated
  • 50 g/2 oz/ cup grated Parmesan cheese
  • 75 ml/5 tbsp crème fraîche or natural (plain) yogurt
  • 30 ml/2 tbsp quinoa flour, for coating
  • salt and ground black pepper
  • watercress, roughly torn, to serve

For the spicy sweet potato wedges

  • 3 medium sweet potatoes, peeled and cut into thick wedges
  • 30 ml/2 tbsp olive oil
  • 2.5 ml/½ tsp paprika
  • 2.5 ml/½ tsp smoked paprika
  • a little cayenne pepper, optional
  • 30 ml/2 tbsp quinoa flour
  • salt and ground black pepper

For the yogurt dressing

  • 30 ml/2 tbsp olive oil
  • 15 ml/1 tbsp cider vinegar
  • 60 ml/4 tbsp natural (plain) yogurt
  • 5 ml/1 tsp Dijon mustard


  1. Boil the sweet potato wedges in a pan of salted water for 5 minutes, then drain and transfer to a bowl. Preheat the oven to 200°C/400°F/Gas 6.
  2. Add the oil, spices, quinoa flour and seasoning to the bowl and toss the potato wedges in the mixture. Spread in a roasting pan and cook in the oven for 20-25 minutes until golden and crispy, turning once halfway through cooking.
  3. For the fritters, add 15 ml/1 tbsp of the oil, the onion, garlic, poppy seeds and spices to a large frying pan and fry for 3-4 minutes, until the onion is soft.
  4. Add the quinoa and grated vegetables to the onion mixture, and fry for a further 5-7 minutes until the vegetables are softened but the carrot still has a little bite.
  5. Season with plenty of salt and black pepper and stir in the Parmesan cheese with the crème fraîche or yogurt to make a mouldable mixture. Transfer to a bowl and set aside until it is cool enough to handle.
  6. Place the quinoa flour on a large plate and use your hands to make eight fritters, coating each one in quinoa flour once formed.
  7. Whisk all the dressing ingredients together in a small bowl.
  8. When the potatoes are nearly ready, heat enough oil in a frying pan to coat the bottom, and shallow-fry the fritters for 3-4 minutes on each side until lightly browned and crispy.
  9. Serve the fritters hot, with the potato wedges, on a bed of watercress drizzled with the dressing.

Nutritional Information: Gluten free Energy 577kcal/2398kJ; Protein 14g; Carbohydrate 41g, of which sugars 10g; Fat 45g, of which saturates 9g; Cholesterol 13mg; Calcium 394mg; Fibre 3g; Sodium 193mg.