Quinoa & sweet potato fritters with garlicky matcha mayo, egg & salad

Whether you're looking for a hearty vegetarian brunch or a light dinner, these quinoa and sweet potato fritters are a star. Served with egg, salad and a drizzle of garlicky matcha mayo, it's a flavour-packed meal everyone will love.



1.For the fritters combine the cooked quinoa, grated kūmara, ginger, spring onion and chickpea flour and toss together to disperse the flour evenly.
2.Add beaten egg, season with salt and pepper and mix well, then shape into 10-12 fritters. Heat 1 Tbsp oil in a frying pan over medium heat and gently fry fritters in batches for 2-3 minutes on each side until golden (flatten slightly with a spoon when you first add to pan). Transfer to an oven tray and keep warm in oven while cooking remaining fritters.
3.For the matcha mayo, place garlic, matcha water and spinach in the blender and pulse to blend. Add mayonnaise, pulse to combine and season to taste.
4.Serve fritters on a few salad leaves and top with a poached egg then drizzle with the matcha mayo and grind over some cracked pepper.

*Check label if eating gluten free.


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