Crispy on the outside and tender on the inside, sweet potato and quinoa patties with curry dipping sauce will be a fabulous addition to your dinner table. Bonus – they’re vegetarian!
Do you ever see a recipe that you really want to make, even though you don’t actually think you’ll like it?
Way back in January, I saw these tuna and broccoli quinoa fritters and my stomach immediately growled – despite the fact that the only way I’ll eat warm tuna is in tomato sauce and I’m not the biggest fan of broccoli. They’ve been tugging at the back of my mind ever since.
Then I saw that the theme of this month’s Recipe ReDux was patties and I knew I wanted to put my own spin on them.
These sweet potato and quinoa patties basically ended up nothing like the other patties at all, but they were definitely inspired by them. I left out the tuna, added farro for texture and sweet potato for flavor, and swapped the broccoli for spinach and cilantro.
Then I made a to die for creamy curry dipping sauce to go along with them. They were so perfect – exactly the kind of wholesome, nourishing food that I love so much, but don’t make nearly often enough.
If you have leftover curry powder, try this corn salad with curry vinaigrette! You might also like these baked crab cakes or salmon patties.
Ingredients
- ¼ cup uncooked quinoa
- ¼ cup uncooked farro
- 3 teaspoons coconut oil divided
- 1 shallot minced
- 2 garlic cloves minced
- 3 cups baby spinach chopped
- 1 cup grated sweet potato about 1 medium potato
- 2 tablespoons chopped cilantro
- ¾ cup Gold Medal® whole white wheat flour
- 2 eggs lightly beaten
- 6 ounces lowfat plain Greek yogurt
- 1 teaspoon Madras curry powder
- 1 Tablespoon lime juice
- lime wedges for serving
Instructions
- Add the quinoa, farro, and 1 1/2 cups of water to a small saucepan. Bring to a boil, then cover and simmer for 15 minutes.
- Meanwhile, heat 1 teaspoon coconut oil in a medium skillet. Add the shallot and garlic and cook 1-2 minutes, or until softened. Add the spinach and cook 3-4 minutes, or until wilted.
- In a mixing bowl, combine the cooked quinoa and farro, spinach, sweet potato, cilantro, and flour. Mix in the eggs and season with salt and pepper.
- Heat the remaining coconut oil in your skillet until it shimmers. Scoop 3/4 cup of batter into the pan; use the back of a spatula to press it into a patty shape. Cook 2-3 minutes on each side, or until golden brown. Let drain on a paper towel. Repeat with remaining batter.
- To make the dipping sauce, combine the yogurt, curry powder, and lime juice. Season with salt.
- Serve the sweet potato and quinoa patties with curry sauce and lime wedges.
This is the kind of dish I absolutely love, and I can’t wait to make these – they sounding like the perfect Sunday supper to me.
Oh this sounds so good love the idea of combining sweet potatoes and quinoa!
What a lovely combination of grains and flavors.
I just love all of those flavors on their own, I can only imagine how delicious they taste together!
wowzers lovin this – can I have extra dipping sauce please ; )
Have to be honest, the curry really sealed the deal on this recipe for me. Curry with sweet potatoes is just about the best.
These sound so amazing, can’t wait to try!
Welcome aboard ReDux! Ever since meeting you at EWR and following your blog, I was secretly hoping you’d join 🙂 Love everything going on in these patties – will have to make them for my sister and mom as they are both vegetarian.
I’m pretty sure I could not be more excited about these!! I love how they strayed pretty far from the original, yet ended up probably being even MORE delicious. And welcome to Recipe Redux! It’s so much fun and really pushes you to get healthy-creative. 😛
They look amazing! I’m very keen to try these once I have access to a kitchen, haha