Crispy Sweet Potato and Quinoa Patties
A delightful fusion of creamy sweet potato and nutty quinoa, these patties are crispy on the outside and soft on the inside, served with a tangy lemon garlic yogurt.
Ingredients
For the Patties
- 1 cup cooked quinoa
- 1 medium sweet potato, peeled and cubed
- 1/2 cup breadcrumbs Use gluten-free if necessary
- 1/4 cup grated Parmesan cheese Optional
- 1/4 cup chopped green onions
- 1 clove minced garlic
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1 large egg Or a flax egg for vegan option
- Salt and pepper to taste
- Olive oil for frying
For the Lemon Garlic Yogurt
- 1 cup plain Greek yogurt Or dairy-free yogurt
- 1 tablespoon lemon juice
- 1 clove minced garlic
- Salt and pepper to taste
- Fresh herbs (like parsley or dill) for garnish
Instructions
Preparation
- Boil or steam sweet potato cubes until tender, about 10-15 minutes. Drain and cool slightly.
- Mash the cooked sweet potato until smooth, then mix in quinoa, breadcrumbs, Parmesan, green onions, garlic, cumin, paprika, salt, pepper, and the egg.
- Form the mixture into patties, about 2-3 inches in diameter.
Cooking
- Heat olive oil in a skillet over medium heat. Cook patties in batches for 4-5 minutes per side until golden brown and crispy.
- Transfer cooked patties to a paper towel-lined plate.
Sauce Preparation
- In a small bowl, mix Greek yogurt, lemon juice, minced garlic, salt, and pepper until smooth.
Serving
- Serve patties warm, drizzled with lemon garlic yogurt and garnished with fresh herbs.
Notes
Use fresh ingredients for better flavor. Customize with spices and vegetables according to your preference. Store leftovers in an airtight container.