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Sweet Potato Quinoa Rissoles with Sesame and Coriander

April 26, 2015

Gluten-free, egg-free, meat-free but not taste-free, these delicious little vegetarian rissoles, patties, burgers, whatever you want to call them are a fabulous reason to depart from any carnivorous desires – if only for a short while.


(Makes 12)

  • 2 med sweet potatoes
  • ½ cup quinoa
  • 2 tsp ground coriander
  • 1 tsp ground cumin
  • ¼ cup fresh coriander, roughly chopped
  • ½ cup chickpea flour
  • ½ cup pepitas
  • ¼ cup sesame seeds
  • sea salt & freshly cracked black pepper
  • fresh coriander, to garnish
  • rice bran or vegetable oil, for frying
  • 1 radish, thinly sliced to garnish
  • 4 lemon wedges, to serve


Preheat oven to 200 c.

  1. Place the whole sweet potatoes directly on the oven racks with a tray placed underneath the rack to catch any drips and cook for 25 – 30 minutes until soft.
  2. Simmer the quinoa in 1 cup salted water for 8 – 10 minutes until tender and then drain in a sieve. This yields around 1 ½ cups cooked quinoa.
  3. Peel the cooked sweet potato and weigh 460 g.
  4. Mash the quinoa, spices, ¼ cup chopped coriander, ¼ cup of the chickpea flour and seasoning into the 460 g of sweet potato with a fork.
  5. Add the pepitas and stir through to combine.
  6. Mix the remaining ¼ cup chickpea flour and sesame seeds together on a plate and then divide the mixture into 12 small patties.
  7. Coat each in the flour / sesame mix and then fry in oil until golden.
  8. Serve garnished with coriander leaves, radish slices and lemon wedges.

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