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Sweet Potato Patties

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These super healthy sweet potato and tuna patties are so yummy and packed full of veggies. Eat on their own, put in kids lunches, serve with salad or you can even put the whole mixture into an oven dish and bake like a frittata that the whole family will enjoy for dinner. Perfect for freezing!
INGREDIENTS
METHOD

  • Lemon wedges to serve
  • thinly sliced cherry tomatoes, to serve
  • Extra grated carrot and zucchini, to serve
  • 2 tablespoons coconut oil
  • 1 cup quinoa flakes
  • 2 handfuls baby spinach, finely chopped
  • 2 tablespoons chia seeds
  • 1 garlic clove, chopped
  • 100gram can of corn
  • 3 eggs
  • 2 x 185g cans tuna
  • 1 sweet potato, peeled and cut into 2cm chunks
  • 1 onion
  • 1 carrot
  • 1 parsnip
  • 1 zucchini
  • 180ml water
  • 80g Quinoa
  • 50 MINS
  • Bake
  • dinner
  • Gluten Free
    Sugar Free
    Nut Free

Nutrition

  • kcal 94
  • protein 9.43
  • carbs 10.98
  • fat 1.28
  • sat 0.78
  • fibre 0.78
  • sugar 0.02
  • salt 0
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Sweet Potato Patties

INGREDIENTS

  • Lemon wedges to serve
  • thinly sliced cherry tomatoes, to serve
  • Extra grated carrot and zucchini, to serve
  • 2 tablespoons coconut oil
  • 1 cup quinoa flakes
  • 2 handfuls baby spinach, finely chopped
  • 2 tablespoons chia seeds
  • 1 garlic clove, chopped
  • 100gram can of corn
  • 3 eggs
  • 2 x 185g cans tuna
  • 1 sweet potato, peeled and cut into 2cm chunks
  • 1 onion
  • 1 carrot
  • 1 parsnip
  • 1 zucchini
  • 180ml water
  • 80g Quinoa

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By

These super healthy sweet potato and tuna patties are so yummy and packed full of veggies. Eat on their own, put in kids lunches, serve with salad or you can even put the whole mixture into an oven dish and bake like a frittata that the whole family will enjoy for dinner. Perfect for freezing!

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METHOD

1.

Place quinoa and water in a saucepan over a high heat and bring to the boil. Reduce heat and simmer for 15-20 minutes or until all the water has been absorbed.

2.

Shred/Grate the zucchini, parsnip, carrot and onion. Place in a tea towel and ring out all the excess moisture

3.

Shred/Grate the zucchini, parsnip, carrot and onion. Place in a tea towel and ring out all the excess moisture

4.

Add the grated vegetables, cooked quinoa, tuna, 2 eggs, corn, garlic, chia seeds and spinach and mix well to combine. Season with salt and pepper, to taste. If you feel the mixture is a bit moist you can adjust the moisture by adding some breadcrumbs or some coconut flour

5.

Roll into small patties and leave to rest in the fridge for 30 minutes or one hour.

6.

Before cooking, dip patties in 1 beaten egg and roll in quinoa flakes. Heat a large frying pan over a high eat, add coconut oil and once melted, panfry patties for 4-5 minutes each side or until golden brown.

7.

Serve, garnished with grated carrot and zucchini, slice cherry tomatoes and wedges of lemon on the side.

  • 50 MINS
  • Bake
  • dinner
  • Gluten Free
    Sugar Free
    Nut Free
  • kcal 188.01
  • protein 18.85
  • carbs 21.97
  • fat 2.55
  • sats 0.47
  • fibre 1.56
  • sugar 0.03
  • salt 0

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