Sweet Potato Quinoa Patties with Savory Herb Drizzle

Sweet Potato Quinoa Patties with Savory Herb Drizzle

adapted from a House in the Hills blog

Sweet and savory, smooth and crunchy – these patties have it all going on.  After the sweet potato and quinoa are cooked, these patties come together quickly.   The uncooked mixture may be kept in the refrigerator for 4-5 days, so you could make these in advance of when you’d like to cook them up.

Make small 2″ patties and serve them as an appetizer with the savory herb drizzle as a dipping sauce.  Larger size patties make a good main course or side dish.  The key to getting a brown crust on the outside is to cook them in a cast iron skillet.

Don’t skip the savory herb drizzle, it is essential to the awesomeness of the patties.


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About Chef

Tina Annibell

Holistic health coach and self-taught cook with a focus on nutrient-dense, whole food that is gluten-free, refined sugar-free and mostly dairy-free.

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