Quinoa Fritters with Sweet Potato Wedges

Name: Quinoa Fritters with Sweet Potato Wedges
Yield: Serves 4
Ingredients: 2.5 ml/½ tsp smoked paprika; 2.5 ml/½ tsp paprika; 30 ml/2 tbsp quinoa flour; a little cayenne pepper, optional; 60 ml/4 tbsp natural (plain) yogurt; 15 ml/1 tbsp cider vinegar; 5 ml/1 tsp Dijon mustard; 75 ml/5 tbsp crème fraîche or natural (plain) yogurt; salt and ground black pepper; 30 ml/2 tbsp quinoa flour, for coating; watercress, roughly torn, to serve; 30 ml/2 tbsp olive oil; 3 medium sweet potatoes, peeled and cut into thick wedges; 2.5 ml/½ tsp ground turmeric; 200 g/7 oz/generous 1 cup cooked pearl quinoa; 30 ml/2 tbsp poppy seeds; 10 ml/2 tsp ground cumin; 1 medium carrot, peeled and grated; 50 g/2 oz/⅔ cup grated Parmesan cheese; 1 medium courgette (zucchini), grated; 1 medium onion, finely chopped; 1 clove garlic, crushed; vegetable oil, for frying

Preparation info

Serves
4

Difficulty
Easy

Appears in

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.

Ingredients

Side dish
Lunch
Vegetarian
Spicy
Gluten-free

Ingredients

Method