Why You’ll Love This Sweet Potato and Quinoa Patties

• They’re the ultimate texture dream. You get that fantastic crispy crust from the pan-frying, but the inside stays wonderfully soft and moist, thanks to the sweet potato. It’s a contrast that never gets old.
• They’re a fantastic fridge-cleaner. Have a handful of spinach that’s wilting? Some herbs that need using? A lone spring onion? Chuck it all in! These patties are incredibly forgiving and a brilliant canvas for your culinary creativity.
• They’re a meal-prep hero. You can make a big batch, let them cool completely, and freeze them in a single layer. Then, on a busy evening, just pop one straight into the oven or air fryer for a quick, healthy meal that feels homemade.
• They’re satisfying for everyone. Whether you’re vegetarian, gluten-free (just ensure your breadcrumbs and flour are GF), or just someone who loves a good, savoury patty, this recipe is a crowd-pleaser that doesn’t feel like a compromise.

Ingredients & Tools

• 500 g sweet potato (about 1 large or 2 medium), peeled and cubed
• 150 g cooked quinoa, cooled (that’s about ½ cup uncooked quinoa)
• 1 small red onion, finely diced
• 2 cloves garlic, minced
• 1 large egg, lightly beaten
• 40 g breadcrumbs (panko work great for extra crunch)
• 2 tbsp plain flour (or chickpea flour for gluten-free)
• 1 tsp smoked paprika
• ½ tsp ground cumin
• A handful fresh parsley or coriander, finely chopped
• Salt and black pepper to taste
• 2-3 tbsp olive oil or avocado oil, for frying

Tools: A large pot for boiling, a mixing bowl, a frying pan (non-stick is ideal), a potato masher or fork, and a spatula.

The quinoa is key here—it’s not just filler; it adds a lovely, slightly nutty flavour and a delicate texture that holds everything together. And don’t skip the smoked paprika… it gives that warm, smoky depth that makes these patties taste truly special.

Serves: 4 (makes about 8 patties) | Prep Time: 20 mins | Cook Time: 25 mins | Total Time: 45 mins

Before You Start: Tips & Ingredient Notes

• Get your quinoa right. The single most important step for patties that hold their shape is using cooled, cooked quinoa that isn’t wet. If your quinoa is still warm or a bit soggy, it can make the mixture too sticky. Fluff it with a fork and let it cool completely.
• Don’t over-boil the sweet potato. You want it tender enough to mash easily, but not so waterlogged that it turns to soup. Aim for a fork-tender texture, then drain it really well and let it steam dry in the colander for a minute. This prevents a soggy patty mixture.
• Taste your mixture before shaping! This is the chef’s secret weapon. Once everything is combined, fry a tiny teaspoon-sized portion in your pan for a minute. Taste it. Does it need more salt? More spice? Now is the time to adjust, not after you’ve shaped all your beautiful patties.
• Chill if you have time. If you’re not in a rush, pop the mixed patty mixture into the fridge for 20-30 minutes. This firms it up, making the patties much easier to shape and less likely to break apart in the pan.

How to Make Sweet Potato and Quinoa Patties

Serving Suggestions

Complementary Dishes

• A simple green salad with a lemony vinaigrette — The sharp, fresh acidity of the dressing cuts through the richness of the patties beautifully, balancing the whole plate.
• Garlicky sautéed spinach or kale — This adds another dimension of earthy greens and makes the meal feel even more substantial and nutrient-packed.
• Avocado slices or a quick guacamole — The creaminess of avocado is a dream paired with the soft, spiced interior of the patties.

Drinks

• A crisp, dry cider — The apple notes and fizz are a fantastic contrast to the smoky, savoury flavours of the patties.
• A chilled glass of Sauvignon Blanc — Its zesty, citrusy profile acts like a squeeze of lemon over the whole meal, lifting all the flavours.
• Sparkling water with a wedge of lime — For a non-alcoholic option, the bubbles and lime keep your palate refreshed between each delicious bite.

Something Sweet

• A slice of orange and almond cake — The moist, fragrant cake continues the slightly earthy, sweet theme but in dessert form. It’s a lovely, not-too-heavy way to end the meal.
• Dark chocolate-covered ginger — A little piece of this provides a spicy, bitter-sweet finish that contrasts wonderfully with the meal you’ve just enjoyed.
• Vanilla bean panna cotta — The simplicity and creamy coolness of a good panna cotta is the perfect clean finish after the hearty, spiced patties.

Top Mistakes to Avoid

• Mistake: Using warm, wet ingredients. This is the biggest culprit for patties that fall apart. Warm sweet potato and quinoa create steam and make the mixture too soft. Always let your components cool completely before mixing.
• Mistake: Flipping too early. Patience is key! If you try to flip the patty before a proper crust has formed, it will stick and break. Wait until the edges look cooked and the bottom releases easily from the pan.
• Mistake: Overcrowding the pan. Adding too many patties at once drops the pan temperature dramatically, causing them to steam rather than fry. You’ll end up with soft, pale patties instead of crispy ones. Cook in batches for the best results.
• Mistake: Skipping the taste test. Seasoning a starch-based mixture like this can be tricky. That one-minute test fry saves you from a whole batch of bland patties. It’s a non-negotiable step, honestly.

Expert Tips

• Tip: Bake them for a lighter option. If you prefer to avoid frying, these patties bake beautifully. Preheat your oven to 200°C (400°F), brush the patties lightly with oil, and bake on a parchment-lined tray for 20-25 minutes, flipping halfway through. They’ll be less crispy but still delicious.
• Tip: Add a flavour boost with feta. Crumble in 50-60 grams of feta cheese into the mixture. The salty, tangy bits take these patties to a whole new level of deliciousness.
• Tip: Use an ice cream scoop for even portions. For patties that are all exactly the same size (great for even cooking), use a medium ice cream scoop to portion out the mixture before shaping them with your hands.
• Tip: Make a big batch for the freezer. After shaping, place the uncooked patties on a baking sheet and freeze until solid. Then transfer them to a freezer bag. You can cook them from frozen, just add a few extra minutes to the cooking time.

FAQs

Can I make these patties vegan?
Absolutely! The egg is a binder, but you can easily replace it. A “flax egg” works wonderfully—just mix 1 tablespoon of ground flaxseed with 3 tablespoons of water and let it sit for 5 minutes until it becomes gel-like. Another great option is 2-3 tablespoons of chickpea flour (besan) mixed with a little water to form a paste. The mixture might be a tad more delicate, so chilling it before shaping is even more important.

My mixture is too wet. What can I do?
Don’t panic! This happens if the sweet potato was very watery. The easiest fix is to add more breadcrumbs, a tablespoon at a time, until the mixture is firm enough to hold its shape. You could also add a little more flour. Just remember to re-season slightly after adding the extra dry ingredients.

Can I use canned sweet potato?
You can, but be cautious. Canned sweet potato is often packed in syrup or water and can be much wetter. If you do use it, drain it extremely well and press it in a clean tea towel or with paper towels to remove as much moisture as possible. Freshly boiled is always best for texture control.

How do I reheat these patties without them getting soggy?
The oven or an air fryer is your best friend here! To reheat, preheat your oven to 180°C (350°F) and place the patties on a baking sheet for about 10-15 minutes, until heated through. The air fryer at 160°C (320°F) for 5-8 minutes works miracles, restoring that crisp exterior. Avoid the microwave if you can, as it will make them soft.

What else can I add to the mixture?
So many things! Finely chopped sun-dried tomatoes, toasted pine nuts, a teaspoon of harissa paste for heat, or even some sweetcorn kernels are all fantastic additions. Think of the base recipe as a template for your own creations. Just be mindful of adding anything too wet, and adjust your breadcrumbs if needed.