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.

By Jo Wilcox
  • 40 mins preparation
  • Serves 4
  • Print


  • 1 cup cooked quinoa
  • 2 cups grated kūmara
  • 2 tsp grated fresh ginger
  • 2 spring onions, finely sliced
  • 1 cup chickpea flour
  • 1 egg, beaten
  • Oil, for frying
  • 1 clove garlic, crushed
  • 1 tsp matcha powder, dissolved in 1 tbsp water
  • Large handful baby spinach leaves, blanched (pour boiling water on top, squeeze out liquid and drain well)
  • 3/4 cup thick mayo*
  • 4 poached eggs
  • 2 cups mesclun salad leaves


  • 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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