Quinoa Fritters with Sweet Potato and Chicken

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Quinoa Fritter with Sweet Potato and Chicken

  • 2 Tbs. olive oil

  • 1 onion, diced

  • salt and pepper

  • 1 /2 sweet potato diced

  • 2 cloves garlic, minced

  • 1 tsp. cumin

  • 2 tsp. smoked paprika

  • 2 1/2 cups cooked quinoa

  • 1 cup shredded rotisserie chicken

  • 3 eggs, whisked together

  • 3/4 cup dry breadcrumbs

  • 1/2 cup feta cheese

  • Garnish with fresh herbs and flaky sea salt..

In a  large saute pan, add 2 tablespoons olive oil. Add the onion and a pinch of salt and pepper and saute until soft and translucent, about 4 to 6 minutes. Add the diced sweet potato and continue to cook for another 4 to 6 minutes or until the sweet potato is fork tender. Add the garlic, cumin, and smoked paprika and saute for another 30 seconds.

Place mixture in a large bowl. Add 2 ½ cups cooked quinoa and a large pinch of salt and pepper and mix will. Fold eggs into quinoa mixture followed by the dried breadcrumbs and feta cheese.

Using two spoons or a large ice cream scoop make patties with about ⅓ cup of the quinoa mixture. (Make sure to mix the quinoa mixture well and form into tight patties) Place patties on a plate and refrigerate for about 20 minutes.

In the same pan the onion was cooked in, add the remaining oil. Cook patties over medium heat for 12 to 14 minutes, flipping halfway through and until a golden brown crust is formed.


Serve quinoa patties with a dollop of plain yogurt mixed together with fresh herbs, salt and lemon juice.

Makes about 12 - 14 patties



Fridge ForagingAmanda FredericksonComment