A little piece of vegetarian heaven! These guys are so easy to make and have a nutty, crunchy, smooth and teeny bit of sweet flavour. They taste amazing both hot and cold and can be eaten as a main or as a side dish. Except for the cheeky bit of parmesan cheese, they are packed with good, clean nutritious ingredients that really fill you up and get your tummy satisfied.

Approx. 4 servings

Sweet Potato & Quinoa Patty Ingredients:

1 huge sweet potato

1 cup mixed quinoa (*red and white)

2 garlic cloves (finely chopped)

1/2 red onion (finely chopped)

Grated Parmesan cheese (I used approx. 1 cup…your choice ๐Ÿ™‚ )

2 tbspn milled flaxseed

Some chopped parsley

Large handful of walnuts (some roughly chopped…but mostly fine)

Seasoning:ย salt & pepper, 1 tspn cumin, dried garlic&rosemary seasoning ( I get this from the UK)

Sesame seed oil & coconut oil (for frying)

*Red quinoa has a nutty taste and gives the patty mixture more texture

Tahini & Avocado dressing (optional of course): ย 

1 avocado (pureed)

4 tspn tahini

some fresh coriander (chopped)

Pepper & salt

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Bake or boil the chopped sweet potatoes till soft.

Cook the quinoa with double the amount of liquid (1 cup quinoa- 2 cups liquid). Add chicken or veg stock to the boiling water and stir some curry powder into the quinoa. This takes approx 15-20mins.

While the quinoa is cooking briefly fry the onions in a little sesame seed oil (this gives a super flavour to the patties..but you can fry with any other oil) and then add the garlic, fry for another 1-2 mins.

Mash the sweet potato in a large bowl and add the cooked quinoa (let it cool for a couple minutes since you’ll be forming the patties with your hands). Combine the rest of the ingredients (fried onion& garlic, milled flaxseed, chopped walnuts, grated parmesan, parsley and the seasoning) until you have a thick even orange mixture ๐Ÿ™‚

Form the patties into balls with your hands.

TIP: It’s better to get the patties a little smaller than too big as they are quite heavy and soft(ish) in the middle…so the smaller… the firmer they’ll be. I’d say no more than 2 tablespoons per ball. But don’t worry…the outside is golden and crunchy ๐Ÿ™‚

Heat some sesame and coconut oil in a large pan and place the patties in (needs to sizzle when they hit the pan). Once they’re in the pan, press them down gently with whatever kitchen utensil you’ll be using to turn them later. Don’t put the heat too high at the beginning as you don’t want them to burn. After 5mins (roughly), carefully (no pancake-flipping moves!) turn them over. Once they’ve formed a golden crust all over, take them out.

For the tahini and avocado dressing, just combine the ingredients and dollop on top of the patties when serving.

Enjoy these yummy little pieces of heaven with a salad, or with some chicken if you’re a meataholic ๐Ÿ™‚

For Vegans:

The whole recipe is vegan friendly except for the grated parmesan cheese. So replace it with a vegan cheese or just add a little more flaxseed and nuts ๐Ÿ™‚

P.S: Would love it if you drop us a comment with any questions or drool-worthy suggestions ๐Ÿ™‚

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They sound delicious! Do you happen to onow the nutrional value please? ๐Ÿ™‚ x


Hi Lorraine,
Thanks for your comment ๐Ÿ™‚
I actually don’t take note of the nutritional value when I create new recipes…so unfortunately I can’t help you there- So sorry.
However, if you’re looking to keep calories and fat minimal, I’d try it without the Parmesan cheese (or just very little) and also with a smaller portion of walnuts. Instead, for texture, add more milled flaxseed (which is brimming with omega-3 essential fatty acids and fiber). Do get back to us with your feedback or alterations once you make the patties, we’d love to hear from you! ๐Ÿ™‚ X

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