Cajun-spiced sweet potato & quinoa fritters

Cajun-spiced sweet potato & quinoa fritters

Love Your Lunches
8 fritters
Bec Dickinson

Any small cooked grain at hand would be suitable for the fritters and courgettes can be used instead of carrots.


Quantity Ingredient
4 medium sweet potatoes, finely cubed
90ml olive oil, plus extra for frying
11/2 tablespoons cajun spice
2 garlic cloves, minced
2 carrots, grated
4 spring onions, sliced
300g cooked quinoa
2 tablespoons roughly chopped coriander leaves, plus extra to garnish
1 tablespoon snipped chives
85g plain flour
1 large egg, lightly beaten
freshly ground black pepper
salad leaves, to serve

For the mint yoghurt dressing

Quantity Ingredient
65g natural yoghurt
2 tablespoons finely chopped mint
1 tablespoon lime, juiced


  1. Preheat the oven to 200°C. Line a baking tray with baking parchment. Coat the sweet potatoes in 3 tablespoons of the olive oil and the cajun spice and season generously. Roast for 15 minutes or until tender.
  2. Heat 1 tablespoon of the olive oil in a frying pan over a medium heat. Cook the garlic for 1 minute, then add the carrots and spring onions. Cook until the carrots have softened slightly.
  3. In a bowl, mash the roasted sweet potato and stir in the cooked quinoa, carrot mixture, coriander, chives, flour, egg and seasoning. Shape into 10 fritters.
  4. Heat the remaining olive oil in a non-stick frying pan over a medium-high heat. Cook the fritters in batches until they’re golden and crispy, adding more oil to the pan if they start to stick. Drain the cooked fritters on kitchen paper.
  5. To make the dressing, combine all the ingredients together in a bowl. Season.
  6. Portion the fritters into lunch boxes, with the dressing in a separate pot. Refrigerate. Reheat them in the microwave until warmed through, Serve with the dressing and salad.


  • Vegetarian
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