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Sweet Potato and Quinoa Fritters Recipe

Create With Kendra


Serves: 4 to 6


  • 1 Large Sweet Potato
  • 1 Cup Quinoa
  • 2 Cups Water (or vegetable broth for extra flavor)
  • 1/2 White Onion
  • 3 Garlic Cloves
  • 4 Eggs
  • 1 Teaspoon Garlic Powder
  • 1 Teaspoon Salt
  • 2 Teaspoons Pepper
  • 2 Cups Coconut Oil or Avocado Oil


  • 1 Cup Raw Cashews
  • 2 Cups Water
  • 1/4 Cup Tahini
  • 1 Bunch Fresh Parsley
  • 2 Garlic Cloves
  • 1/8 Cup Olive Oil
  • 3/4 Cup Water (From Soaking Cashews)
  • 1 Teaspoon Red Pepper Flakes
  • 1 Teaspoon Salt
  • 1 Teaspoon Pepper


  1. Prepare Cashew Sauce:
    • Place 1 cup of cashews in a container with a lid and cover with boiling water. Let sit for 1 to 2 hours. Drain, reserving 3/4 cup of the soaking water.
    • In a blender, combine soaked cashews, tahini, garlic, red pepper flakes, 3/4 cup of cashew water, olive oil, parsley, salt, and pepper. Blend until creamy, adding more cashew water if needed for desired consistency.
  2. Prepare Fritters:
    • Peel and grate the sweet potato using a cheese grater.
    • Rinse quinoa under cold water, then cook with 2 cups of water (or vegetable broth) in a medium pot over medium heat for about 10 minutes until liquid is absorbed.
    • Finely chop onion and garlic.
    • In a large bowl, mix grated sweet potato, cooked quinoa, onion, garlic, garlic powder, salt, and pepper. Add eggs and mix until well combined.
  3. Fry Fritters:
    • Heat coconut oil or avocado oil in a large skillet over medium heat for 5 minutes.
    • Mold small 3 to 4-inch circles of sweet potato mixture into compacted flat balls.
    • Carefully place fritters in the hot oil, frying 4 at a time.
    • Reduce heat to medium-low and fry each side for 1 to 2 minutes until crispy and light golden brown.

Serve Sweet Potato and Quinoa Fritters hot with prepared cashew sauce for a delightful and nutritious meal or snack!




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