How long does red quinoa and sweet potato patties [vegan] take to cook?

This main course typically takes 30-45 minutes to prepare and cook.

Can red quinoa and sweet potato patties [vegan] be made ahead?

Yes, you can prep components ahead. Cook fresh when ready to serve.

Can I make red quinoa and sweet potato patties [vegan] without nuts?

Yes! You can substitute nuts with seeds, beans, or plant-based protein. Adjust quantities based on what you use.

Why is red quinoa and sweet potato patties [vegan] so quick to make?

The simple ingredients and streamlined technique make this recipe fast without sacrificing flavor or nutrition.

How long does red quinoa and sweet potato patties [vegan] keep?

Store in the refrigerator for 3-4 days in an airtight container, or freeze for up to 1 month.

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Red Quinoa and Sweet Potato Patties
[Vegan]

CR By: Charanya Ramakrishnan

Author Bio

Dairy-free sweets and meat-free dinners with Indian flair. I am Charanya, a vegan and gluten-free blogger... Read More

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Discover more recipes with these ingredients

Red Quinoa and Sweet Potato Patties [Vegan]

Dairy Free

Vegan

These sweet potato and quinoa patties are full of flavor with added walnuts for a bit of texture! The way that they can be eaten is versatile — the perfect for crumbling on top of a salad or eating as a sandwich. This is also a great make-ahead meal because... Read More

Ingredients You Need for Red Quinoa and Sweet Potato Patties [Vegan]

1/2 cup red quinoa, soaked in 2 cups of water for 6 hours/overnight
1 medium sweet potato
1/2 onion, finely chopped
2 cloves garlic, grated
1/2 cup walnuts
2 handfuls of spinach
1/4-1/2 cup brown rice flour
Ground chili/chili flakes, to taste
Salt, to taste
1 tablespoon lemon juice
1 teaspoon coconut oil

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How to Prepare Red Quinoa and Sweet Potato Patties [Vegan]

Bring 2 cups water to boil, add some salt (around 1 teaspoon) and soaked red quinoa and let it cook for 10 minutes. Cover and let it stand for another 5 mins, fluff with fork. It has to be mushy. If it is cooked and not mushy, this fritter will not taste good. The mushier and more overdone it is, better it is. If not done, repeat the process by adding 1 more cup of water. Let it rest overnight in refrigerator.
Next day, boil sweet potatoes. Bring 2 cups water to boil, cube sweet potatoes, and add them to boiling water until well done. Strain water, pat them dry, mash with potato masher, and add to quinoa.
In a pan, add quinoa and sweet potatoes and keep stirring to remove any water if any. Add spinach at this stage. it will wilt automatically. Transfer to a container.
In the same pan, add a teaspoon of coconut oil and add walnuts. Roast walnuts until crisp and chop them coarsely. Add to quinoa mixture.
Fold in chili powder, lemon juice, and salt as needed. If this is of a dough consistency, you probably need 1/4 cup of rice flour. Use your judgement here and if you think it is watery for a fritter, add more. Desired consistency is almost like pizza dough. Soft, but firm and not runny at all.
Shape them and pan-fry in coconut oil.

Nutritional Information

Note: The information shown is based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.