Crispy Quinoa Root Vegetable Fritters

Have you ever received a CSA box full of root veggies and wondered what to do? Cakes are the answer! You’ll love these cakes and the vegetables they contain.

From start to finish, these colorful fritters are savory and lightly sweet. They make a great appetizer that takes only 30 Minutes. Make these crisp root vegetable cakes as soon as possible!

The recipe begins by sautéing your root veggie along with garlic, onion, salt and pepper. This brings out the natural sweetness of the root vegetables and gives them a delicious flavor.

We love the combination of sweet potato, parsnip, rutabaga, and beet for root vegetables. This vibrant mixture makes it easy to forget that your lesser-loved vegetables are included (sorry, parsnip!)

Then, add the cooked quinoa to the veggies, along with a chickpea egg (chickpea flour + water), salt, and gluten-free flour for flavor.


1 1/2 cups cooked quinoa, cooled (1/2 cup of dry quinoa makes 1 1/2 cup cooked).

We used half a cup of each (40 g)

We used 1/4 cup of each (25 g) or 1/2 cup of shredded carrots and beets.

Sweet potatoes, shredded: 1/2 cup

2 Tbsp Olive Oil (plus extra for frying).

Half a cup of diced onion, any color

Four cloves garlic*, minced

Use 1/8 teaspoon each of sea salt and pepper

Use two tablespoons of chickpea meal (or flaxseed flour)

Water 2 Tbsp

1/4 teaspoon sea salt


Prepare quinoa if you have not done so already (on the stovetop or in the instant pot). Set aside for cooling.

Use the coarse side on a box grater or the grater of a processor to shred carrots, sweet potatoes, beets, and rutabaga. Measure out 2 cups of shredded vegetables (1 cup each of shredded parsnip and rutabaga; 1/2 cup each of shredded carrot + beets; 1/2 cup each of sliced sweet potatoes).

On medium heat, warm a large skillet with a rim (we like cast iron). When the oil is hot, add the onion and garlic. Add 1/8 teaspoon each of salt and pepper. Stirring frequently, sauté for 3-4 minutes or until the onions are tender and fragrant. Add the shredded root vegetables and continue to sauté for another 5 – 8 minutes until they are soft.

In the meantime, combine chickpea meal (or flaxseed) with water in a small dish. Stir well to combine. The flax egg is thicker than the chickpea paste. Set aside.

Add the sauteed vegetables, cooled and cooked quinoa, and 1/4 tsp of salt to a large bowl. Stir. Add chickpea or flax “eggs” and stir. Add gluten-free wheat flour and mix until combined. The mixture should be slightly tacky but still moldable. If the mixture is too wet, add more gluten-free powder.

Use a 1/4 cup measuring cup or scoop to form thin patties (roughly 1/4 inch thick) the size of your palm.

Reheat your large skillet with a rimmed edge on medium heat. Add a small amount of oil to the pan to coat it, and add enough cakes so that they fit comfortably without being crowded. Fry in a pan until golden brown (4-6 minutes per side).

Optional: To make the cakes even crisper, bake them in an oven at 400 degrees F (204 C) for 10 to 15 minutes.

Serve with tahini Sauce and hummus. Leftovers can be stored in the fridge for 3-4 days or frozen for one month. Reheat over medium heat on the stovetop, in an oven at 350 degrees F (176 Celsius), or in a microwave. Thaw if frozen before reheating.

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