Quinoa patties have always been a favourite in our house. They are easy to make, require only a few ingredients, and you can easily adapt the recipe depending on your mood!
The following recipe is for the version I make most often. I love how the kale and sweet potato make it extra healthy, and the spicy dipping sauce makes it extra delicious!
Sweet Potato and Kale Quinoa PattiesPrint Recipe
- a little less than 1 cup of dried quinoa
- 3 medium sweet potatoes (pre-cooked!)
- 2 cups of finely chopped kale leaves (spines removed)
- 2 eggs
- 1/2 cup of breadcrumbs
- 1 tablespoon of smoked paprika
- 1/2 tablespoon of dried dill
- 1 teaspoon of powdered ginger (or some grated fresh ginger if you're up to it)
- a few dashes of salt
- garnish: 1/4 cup of Greek yoghurt, hot sauce of your choice (I like Sriracha), dried or fresh ginger to taste
Precook your sweet potatoes for approximately 1 hour in the oven. I throw them in with the skins on (I don't even preheat the oven) and then I wait until I can smell them cooking. If they are soft inside when you prick them with a fork, then they're done!
Once the sweet potatoes have cooled enough to handle (I often make them the day before), peel the skins off and mash them up in a large bowl with a fork. (My kids love helping with this step!)
Boil the quinoa until it looks like the picture below
Empty any excess water in a sieve. Add the cooked quinoa to the bowl of mashed sweet potatoes.
Add the two eggs, breadcrumbs, chopped kale, salt, smoked paprika and dill (or whatever else you want to throw in there) to the bowl and mix well.
Heat a generous drizzle of olive oil (or coconut oil) in a large frying pan over a medium/low heat. (You can test the heat by putting a pinch of your mixture into the oil. If it pops and spurts, then it is too hot. If it does nothing, it is too cool. If it gently sizzles, then you're good to go!)
Form patties until they are about a finger or two thick, and about the diameter of your palm (I like making a few heart-shaped patties for the kids), and fry them until they are golden brown on both sides. Be sure to let them cook for about three or four minutes without moving them before you try to flip them, or they are likely to fall apart!
I like to mix some Greek yoghurt and hot sauce together (sometimes I’ll put in fresh or dried ginger) for the grown ups. I stick with just Greek yoghurt for the kids.
I based this recipe on this version.