Sweet Potato, Black Bean & Quinoa Fritters make the perfect appetizer! You can also enjoy them as part of a vegetarian sandwich!
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Bounce around Pinterest long enough and you are sure to come across a fritter recipe or two. This Sweet Potato, Black Bean & Quinoa Fritters recipe combines some of my favorites, seasoned with cumin. Make them small and serve with a dollop of the unbelievably tasty Sweet & Sour Cashew Spread! You will lose count of how many you’re devouring!
You can also make the fritters larger to use in a vegetarian sandwich! Add some of the cashew spread and top with kale, onions, and even tomato, if you like!
Prep!
Start cooking the quinoa first. Shred the sweet potato with a box grater, mash the black beans with a fork, and get the cashews soaking in the hot water. Get out your frying pan and oil, blender, and the remaining ingredients, as well.
Create!
Combine the grated sweet potato, mashed black beans, and cooked quinoa in a medium bowl. Mix in the cumin salt, pepper, egg, and flour and combine. The mixture should stick together, but if not, add more flour as needed. Heat the oil over medium. Form the fritters into patties of your desired size, and place in the hot oil. Flip after about 2 minutes and cook another 2 minutes on the other side. Remove and place on a paper towel lined plate.
To make the cashew spread, drain the water from the cashews and add to a blender cup with the lemon juice, honey, olive oil. and garlic. Blend until smooth.
Present!
If you’re planning to serve these Sweet Potato, Black Bean, & Quinoa Fritters to guests, or just want to impress your family, here’s how you can present these. Place the fritters on a serving tray and set out smaller plates. Add the Sweet & Sour Cashew Spread to a bowl with a spoon or individual cheese spreaders work great! You can always top the spread with a few leaves of parsley or chopped herbs as well!
Enjoy!
- 2 1/2 Cups sweet potato shredded (I use 1 large sweet potato)
- 1/2 Cup black beans mashed
- 1/2 Cup cooked quinoa
- 1/2 teaspoon cumin
- salt and pepper
- 1 egg
- 3 Tablespoons flour
- oil for frying I use olive oil
- 1/4 Cup cashews
- 1/2 Cup hot water
- 2 teaspoons lemon juice
- 1 teaspoon honey
- 1 Tablespoon olive oil
- 1 clove garlic
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PREP: get your quinoa cooking first. Shred the sweet potato with a box grater, mash the black beans with a fork, and add the cashews to a bowl with the hot water and set aside. Get our your frying pan, oil for frying, blender, and the remaining ingredients. Line a plate with paper towels.
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Combine the sweet potato, black beans, quinoa, cumin, salt, pepper, egg, and flour. Mix until well combined. If the mixture doesn't stick together without falling apart, add more flour as needed.
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Coat the bottom of your frying pan with the oil and set to medium heat. Form the fritters into your desired size and add to the hot oil. Cook for about 2 minutes or until lightly browned, and then flip and cook another 2 minutes. Remove from the heat and place on the paper towel lined plate. You may have to work in batches depending on the size of your fritters.
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To make the Sweet & Sour Cashew Spread, drain the water from the cashews and add them to the blender cup along with the lemon juice, honey, olive oil, and garlic. Blend until smooth and then transfer to a bowl.
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PRESENT: If you're planning to serve these Sweet Potato, Black Bean, & Quinoa Fritters to guests, or just want to impress your family, here's how you can present these. Place the fritters on a serving tray and set out smaller plates. Add the Sweet & Sour Cashew Spread to a bowl with a spoon or individual cheese spreaders work great! You can always top the spread with a few leaves of parsley or chopped herbs as well!
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