Quinoa Sweet Potato Patties Recipe

Quinoa: A protein-rich grain that adds a nutty flavor and texture to the patties.

Sweet potato: Provides natural sweetness and a creamy texture when mashed.

Bread crumbs: Helps bind the patties together and adds a slight crunch.

Egg: Acts as a binder to hold the patties together during cooking.

Green onions: Adds a fresh, mild onion flavor to the patties.

Garlic powder: Enhances the flavor with a subtle garlic taste.

Paprika: Adds a mild, smoky flavor and a hint of color.

Salt: Enhances the overall flavor of the patties.

Pepper: Adds a touch of heat and depth to the flavor.

Olive oil: Used for frying, it adds a rich flavor and helps achieve a crispy texture.

When forming the patties, make sure your hands are slightly damp. This prevents the mixture from sticking to your hands and allows you to shape the patties more easily. Additionally, if the mixture feels too wet, you can add a bit more bread crumbs to help bind it together. This will ensure that the patties hold their shape while cooking and achieve that perfect golden brown crust.

• cooked quinoa - Substitute with cooked couscous: Couscous has a similar texture and can absorb flavors well, making it a suitable alternative to quinoa in patties.

• mashed sweet potato - Substitute with mashed butternut squash: Butternut squash has a similar sweetness and texture, providing a comparable binding and flavor profile.

• bread crumbs - Substitute with crushed oats: Crushed oats can provide a similar binding effect and texture while being a gluten-free option.

• beaten egg - Substitute with flaxseed meal mixed with water: A mixture of flaxseed meal and water can act as a vegan binding agent, similar to eggs.

• chopped green onions - Substitute with chopped chives: Chives offer a similar mild onion flavor and can be used interchangeably with green onions.

• garlic powder - Substitute with minced fresh garlic: Fresh garlic provides a more robust flavor and can be used in place of garlic powder for a fresher taste.

• paprika - Substitute with cayenne pepper: Cayenne pepper adds a similar color and a bit of heat, though it is spicier, so use sparingly.

• olive oil - Substitute with coconut oil: Coconut oil has a high smoke point and can add a subtle sweetness, making it a good alternative for frying.

• Allow the quinoa sweet potato patties to cool completely at room temperature before storing. This prevents condensation, which can make them soggy.

• For short-term storage, place the patties in an airtight container, separating layers with parchment paper to avoid sticking. Store in the refrigerator for up to 3-4 days.

• If you plan to keep them longer, freezing is the way to go. Lay the patties on a baking sheet in a single layer and freeze until solid. This prevents them from sticking together.

• Once frozen, transfer the patties to a freezer-safe bag or container. Be sure to label with the date to keep track of freshness. They can be stored in the freezer for up to 2 months.

• When ready to enjoy, reheat the patties directly from the freezer. Preheat your oven to 375°F (190°C) and place the patties on a baking sheet. Bake for about 15-20 minutes, flipping halfway through, until they are heated through and crispy.

• Alternatively, you can reheat them in a skillet with a little olive oil over medium heat. Cook for about 3-4 minutes on each side until warmed and golden brown.

• Serve with a fresh side of salad or your favorite dipping sauce to enhance their delightful flavors.

• Oven Method: Preheat your oven to 350°F (175°C). Place the quinoa sweet potato patties on a baking sheet lined with parchment paper. Bake for about 10-15 minutes, flipping halfway through, until they're heated through and regain their crispy exterior. This method helps maintain their delightful texture.

• Stovetop Method: Heat a non-stick skillet over medium heat and add a touch of olive oil. Place the patties in the skillet and cover with a lid. Cook for about 3-4 minutes on each side, or until they're warmed through and have a nice crisp. This method is quick and keeps the patties crispy.

• Microwave Method: For a speedy option, place the patties on a microwave-safe plate. Cover with a damp paper towel to prevent them from drying out. Heat on medium power for about 1-2 minutes, checking halfway through. While this method is convenient, it may not retain the original crispiness.

• Air Fryer Method: Preheat your air fryer to 350°F (175°C). Arrange the patties in a single layer in the air fryer basket. Heat for about 5-7 minutes, flipping halfway through, until they're hot and crispy. This method is great for achieving a crunchy texture without additional oil.

• Toaster Oven Method: If you have a toaster oven, preheat it to 350°F (175°C). Place the patties on the toaster oven tray and heat for about 10 minutes, flipping halfway through. This method is perfect for small batches and keeps the patties crispy.

• Mixing bowl: A large bowl used to combine and mix all the ingredients together until they are evenly incorporated.

• Frying pan: A flat-bottomed pan used to cook the patties over medium heat until they are golden brown and crispy.

• Spatula: A tool used to flip the patties in the frying pan to ensure even cooking on both sides.

• Measuring cups: Used to measure out the precise amounts of quinoa, mashed sweet potato, and bread crumbs needed for the recipe.

• Measuring spoons: Used to measure the exact amounts of garlic powder, paprika, salt, and pepper.

• Paper towels: Used to line a plate for draining excess oil from the cooked patties.

• Plate: Used to hold the cooked patties after they have been drained of excess oil.

Prepare ingredients in advance: Cook and mash the sweet potato and quinoa ahead of time. Store them in the fridge until ready to use.

Use a food processor: Quickly combine all ingredients by pulsing them in a food processor for a uniform mixture.

Preheat the pan: Heat the olive oil while forming the patties to save time.

Batch cooking: Form all patties before starting to fry, allowing you to cook them in batches without interruption.

Use parchment paper: Place formed patties on parchment paper to prevent sticking and ease transfer to the pan.