Courgette, sweet potato and quinoa fritters




10 fritters


30 minutes


Breakfast, Snacks


Dairy, Egg, Grain, Nuts, Peanuts, Sesame, Soya, Cereals containing gluten


Vegan, Vegetarian, Pescatarian

Courgette, sweet potato and quinoa fritters

These super simple and nutritious fritters take just a few minutes to make and they’re a great way of using your leftover quinoa. The eggs in the recipe help to bind the fritters and add extra protein, however then can be left out to make the recipe suitable for vegans.

Ingredients How to make


  • 50 g Quinoa
  • 100 g Courgette
  • 100 g Sweet potato
  • 25 g Coriander
  • 2 cloves Garlic
  • 1 Egg
  • 1 tsp Himalayan salt
  • 1 tsp Dried mixed herbs
  • 1 tsp Dried chilli flakes (optional)

How to make

  • Cook the quinoa according to the packet instructions.
  • Grate the courgette and sweet potato and squeeze all of the liquid out from it.
  • Crush the garlic cloves.
  • Once the quinoa is cooked, add it along with all other ingredients into a large mixing bowl and combine.
  • Using your hands, mould the mixture into flat round discs.
  • Add a little MCT oil into a pan on a medium heat and cook the fritters for around two minutes on each side.
Nutrition Facts
Courgette, sweet potato and quinoa fritters
Amount Per Serving (100 g)
Calories 120 Calories from Fat 27
% Daily Value*
Fat 3g5%
Saturated Fat 0.6g4%
Polyunsaturated Fat 0.7g
Monounsaturated Fat 0.9g
Cholesterol 66mg22%
Sodium 620mg27%
Potassium 677mg19%
Carbohydrates 17.7g6%
Fiber 1g4%
Sugar 3g3%
Protein 6.9g14%
Vitamin A 24IU0%
Vitamin C 13mg16%
Calcium 127mg13%
Iron 3mg17%
* Percent Daily Values are based on a 2000 calorie diet.

Not sure what this all means?

Nutrition labels can be very useful, but what do these values really mean? Our founder, Meera, explains how to use the information when creating Made from Scratch recipes.

Meera explains

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Meera's Broccoli and Spinach Soup 🍲

This thick creamy soup will soon be a family favourite, with a perfect blend of spices.

* 215 g Onion
* 3 cloves Garlic
* 120 g Red pepper
* 300 g Broccoli
* 100 g Spinach
* 1.5 l Stock or bone broth
* 1 tsp Ground black pepper
* 1 tsp Himalayan salt
* 2 tsp Paprika
* 1 tsp Dried red chilli flakes
* 130 g cashew nuts

How to make
* Soak the cashew nuts in hot water for up to three hours.
* Slice the onion, garlic and red pepper and add them to a large hot saucepan with some water. Stir for 30 seconds.
* Add all the other ingredients, except the nuts, to the pan.
* Drain the cashew nuts and add them to the pan too.
* Place a lid on the saucepan and allow the contents to simmer for around 15 minutes, or until the broccoli has cooked.
* Remove the saucepan from the heat and allow it to cool slightly before pouring the contents into a blender.
* Blend the mixture to create a smooth, thick soup.

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