Courgette, sweet potato and quinoa fritters




10 fritters


30 minutes


Breakfast, Snacks


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


Pescatarian, Vegan, Vegetarian

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%
Calcium 127mg13%
Vitamin C 13mg16%
Vitamin A 24IU0%
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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