Vegan Sweet Potato Quinoa Patties with Lemony Slaw

• Crispy outside, tender inside: I love how the patties develop golden edges while remaining soft and flavorful in the center.

• Wholesome plant-based ingredients: I combine sweet potatoes, quinoa, vegetables, and herbs for a satisfying vegan meal.

• Fresh lemony contrast: I enjoy how the crunchy cabbage slaw balances the warm, lightly sweet patties.

• Perfect for meal prep: I often prepare a batch in advance for quick lunches and dinners throughout the week.

• Simple pantry seasonings: I use cumin, smoked paprika, garlic, and fresh herbs to create delicious flavor without complicated ingredients.

• Easy to customize: I can add chickpeas, different herbs, or extra spices depending on my preferences.

• Versatile serving options: I serve these patties with salads, in sandwiches, or as part of a colorful grain bowl.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the Sweet Potato Quinoa Patties

• 2 medium sweet potatoes, approximately 1 pound (450 g)

• 1 cup cooked quinoa, cooled

• ½ cup chickpea flour

• ¼ cup finely chopped red onion

• 2 garlic cloves, minced

• 2 tablespoons fresh parsley, chopped

• 2 tablespoons fresh cilantro, chopped

• 1 tablespoon ground flaxseed

• 2 tablespoons water

• 1 teaspoon ground cumin

• ½ teaspoon smoked paprika

• ½ teaspoon ground coriander

• ½ teaspoon salt

• ¼ teaspoon freshly ground black pepper

• 1 tablespoon fresh lemon juice

• 2 tablespoons olive oil, for pan-frying

For the Lemony Slaw

• 2 cups green cabbage, finely shredded

• 1 cup red cabbage, finely shredded

• 1 medium carrot, grated

• 2 green onions, thinly sliced

• ¼ cup fresh parsley, chopped

• 2 tablespoons fresh lemon juice

• 1 tablespoon extra virgin olive oil

• 1 teaspoon maple syrup

• ½ teaspoon Dijon mustard

• ¼ teaspoon salt

• ¼ teaspoon freshly ground black pepper

Optional Lemony Tahini Drizzle

• 3 tablespoons tahini

• 1½ tablespoons fresh lemon juice

• 1 teaspoon maple syrup

• 1 small garlic clove, finely grated

• 2–3 tablespoons cold water

• Pinch of salt

For Garnishing

• Fresh parsley or cilantro

• Lemon wedges

• Toasted sesame seeds

• Sliced avocado

• Crushed red pepper flakes

Directions

Step 1: Prepare the Sweet Potatoes

I begin by preheating my oven to 400°F (200°C).

I wash the sweet potatoes thoroughly, pierce them several times with a fork, and place them on a parchment-lined baking sheet.

I roast them for approximately 35–45 minutes, depending on their size, until completely tender.

Once cooked, I remove them from the oven and let them cool slightly.

I peel away the skins and transfer the soft flesh to a large mixing bowl.

I mash the sweet potatoes with a fork until mostly smooth, leaving a few small pieces for texture.

I prefer roasting rather than boiling because it develops their natural sweetness and prevents the mixture from becoming overly watery.

Step 2: Prepare the Quinoa

If I don’t already have cooked quinoa, I rinse ⅓ cup dry quinoa thoroughly under cold water.

I place it in a small saucepan with approximately ⅔ cup water and bring it to a boil.

I reduce the heat, cover the saucepan, and simmer for about 12–15 minutes, until the liquid is absorbed and the quinoa is tender.

I remove it from the heat, let it rest for 5 minutes, and fluff it with a fork.

I allow the quinoa to cool before mixing it with the sweet potatoes.

I find that cooled quinoa helps create a firmer patty mixture.

Step 3: Prepare the Flaxseed Binder

In a small bowl, I combine the ground flaxseed with 2 tablespoons of water.

I stir well and let the mixture rest for approximately 5–10 minutes until it becomes slightly thick and gel-like.

I use this simple flax mixture to help bind the patties without eggs.

Step 4: Mix the Patty Ingredients

I add the cooked quinoa, chickpea flour, chopped red onion, minced garlic, parsley, cilantro, flaxseed mixture, cumin, smoked paprika, coriander, salt, black pepper, and lemon juice to the mashed sweet potatoes.

Using a large spoon or spatula, I mix everything until evenly combined.

I look for a mixture that is moist but firm enough to shape.

If the mixture feels too soft, I add another tablespoon or two of chickpea flour.

I find that allowing the mixture to rest for 10 minutes helps the flour absorb moisture and makes shaping easier.

Step 5: Shape the Patties

I lightly dampen my hands and divide the mixture into approximately eight equal portions.

I shape each portion into a round patty about ½–¾ inch thick.

I place the patties on a parchment-lined tray.

If I have extra time, I refrigerate them for 15–20 minutes before cooking.

I find that chilling helps the patties hold their shape and reduces the chance of breaking during pan-frying.

Step 6: Prepare the Lemony Slaw

While the patties rest, I prepare the slaw.

I combine the shredded green cabbage, red cabbage, grated carrot, sliced green onions, and chopped parsley in a large bowl.

In a separate small bowl, I whisk together the lemon juice, olive oil, maple syrup, Dijon mustard, salt, and black pepper.

I pour the dressing over the vegetables and toss until evenly coated.

I let the slaw rest for approximately 10 minutes so the cabbage softens slightly while maintaining its crunch.

Step 7: Cook the Patties

I heat 1 tablespoon of olive oil in a large nonstick skillet over medium heat.

Once the oil is warm, I carefully add half of the patties, leaving space between them.

I cook them for approximately 4–5 minutes on the first side until golden brown and firm enough to turn.

I gently flip each patty with a wide spatula and cook for another 4–5 minutes.

I transfer the cooked patties to a plate and repeat with the remaining olive oil and patties.

I prefer cooking over medium heat because it allows the patties to develop a golden crust without burning.

Step 8: Prepare the Optional Tahini Drizzle

In a small bowl, I whisk together the tahini, lemon juice, maple syrup, grated garlic, and salt.

I gradually add cold water until the sauce becomes smooth and pourable.

I taste and adjust the lemon juice or salt as needed.

I love how this creamy sauce adds another layer of tangy, nutty flavor to the sweet potato patties.

Step 9: Assemble and Serve

I arrange two warm sweet potato quinoa patties on each serving plate.

I add a generous portion of lemony slaw alongside them.

If I’m using the optional tahini sauce, I drizzle it over the patties.

I finish with fresh parsley, toasted sesame seeds, sliced avocado, and lemon wedges.

I serve the dish immediately while the patties are warm and the slaw is fresh and crunchy.

Servings and Timing

I find that this recipe makes approximately eight medium patties, enough for four servings with two patties per person. These are estimated timings for my version of the recipe, with quinoa cooking and slaw preparation overlapping with the sweet potato roasting time. Optional chilling may add 15–20 minutes.

Variations

Add Chickpeas

I sometimes mash ½ cup of cooked chickpeas and mix them into the sweet potato mixture.

I find that chickpeas add extra texture and make the patties more substantial.

If the mixture becomes too soft, I add a little more chickpea flour.

Make the Patties Spicy

When I want extra heat, I add crushed red pepper flakes, cayenne pepper, or finely chopped jalapeño to the mixture.

I also enjoy serving the patties with a spicy tahini sauce or a drizzle of sriracha.

Bake Instead of Pan-Frying

For a lighter cooking method, I arrange the shaped patties on a parchment-lined baking sheet and lightly brush them with olive oil.

I bake them at 400°F (200°C) for approximately 25–30 minutes, carefully flipping halfway through.

I find that baking produces a slightly firmer exterior while keeping the centers tender.

Make Them in the Air Fryer

I lightly brush the patties with oil and arrange them in a single layer in my air fryer basket.

I cook them at 375°F (190°C) for approximately 12–16 minutes, turning halfway through.

I find that air-frying creates a nicely golden exterior with minimal oil.

Add Different Vegetables

I sometimes mix finely grated zucchini, chopped spinach, or grated carrots into the patties.

I make sure to squeeze excess moisture from watery vegetables before adding them.

I enjoy how these additions create extra flavor and color.

Try Different Herbs

Although I love parsley and cilantro, I sometimes substitute fresh dill, chives, or mint.

I especially enjoy dill in the lemony slaw because it adds a bright, refreshing flavor.

Turn Them Into Veggie Burgers

I shape the mixture into four larger patties instead of eight smaller ones.

I cook them carefully until firm and golden, then serve them in burger buns with lemony slaw, avocado, and tahini sauce.

I love this variation for casual dinners and weekend lunches.

Make It Gluten-Free

I use naturally gluten-free quinoa, sweet potatoes, and chickpea flour.

I also check that the Dijon mustard and any packaged ingredients are labeled gluten-free when necessary.

I find that this recipe is easy to keep gluten-free without changing its flavor or texture.

Storage/Reheating

Refrigerating

I allow the cooked patties to cool completely before transferring them to an airtight container.

I store them in the refrigerator for up to 3–4 days.

I place parchment paper between layers to prevent sticking.

I keep the lemony slaw in a separate container because storing it with the patties would soften their crispy exterior.

Storing the Lemony Slaw

I refrigerate the prepared slaw in an airtight container for up to 2 days.

I find that the cabbage gradually softens as it absorbs the lemon dressing.

For the crunchiest texture, I prefer storing the shredded vegetables and dressing separately until shortly before serving.

Freezing the Patties

I arrange the cooked and cooled patties in a single layer on a parchment-lined baking sheet.

I freeze them until firm, then transfer them to a freezer-safe container or bag.

I store them in the freezer for up to 2–3 months.

I prefer freezing the patties without the slaw or tahini sauce.

Reheating in the Oven

I preheat my oven to 375°F (190°C).

I arrange the patties on a baking sheet and reheat them for approximately 10–15 minutes, until heated through.

I find that this method helps restore their golden exterior.

Reheating in a Skillet

I heat a lightly oiled nonstick skillet over medium-low heat.

I add the patties and cook them for approximately 3–4 minutes per side until warm and lightly crisp.

I enjoy this method when reheating just one or two servings.

Reheating in the Air Fryer

I place the patties in my air fryer at 350°F (175°C) for approximately 5–7 minutes.

I turn them halfway through if needed.

I find that this method is especially convenient for restoring some crispiness.

Refreshing Leftovers

I serve the reheated patties with fresh lemony slaw and a squeeze of lemon juice.

I sometimes add sliced avocado, fresh herbs, or a drizzle of tahini sauce.

I love how these simple additions make leftover patties feel like a freshly prepared meal.

FAQs

1. How do I keep sweet potato quinoa patties from falling apart?

I make sure the sweet potatoes are not overly wet and allow the cooked quinoa to cool before mixing.

I use chickpea flour and a flaxseed mixture to help bind the ingredients together.

I also let the mixture rest before shaping and chill the patties when I have extra time.

I find that turning the patties gently and waiting until a golden crust forms helps them stay intact during cooking.

2. Can I make these vegan sweet potato quinoa patties ahead of time?

Absolutely. I often prepare the patty mixture a day in advance and store it in the refrigerator.

I can also shape the patties ahead of time and keep them covered until ready to cook.

For the best texture, I prepare the lemony slaw shortly before serving.

3. Can I use leftover cooked quinoa for this recipe?

Yes! I love using leftover quinoa because it saves time and reduces food waste.

I make sure the quinoa has been stored properly in the refrigerator and is completely cooled before adding it to the mixture.

I find that chilled quinoa works particularly well because it helps the patties maintain their shape.

4. Can I bake the patties instead of frying them?

Yes. I bake the shaped patties at 400°F (200°C) for approximately 25–30 minutes, flipping them carefully halfway through.

I lightly brush them with olive oil to encourage browning.

I find that baked patties are slightly less crispy than pan-fried ones but still delicious and satisfying.

5. What can I serve with sweet potato quinoa patties and lemony slaw?

I love serving these patties with lemony slaw, creamy tahini sauce, avocado, or a fresh cucumber salad.

For a heartier meal, I pair them with roasted vegetables, hummus, or a simple grain bowl.

I also enjoy tucking the patties into warm pita bread or burger buns with extra slaw and fresh herbs.

Conclusion

Vegan Sweet Potato Quinoa Patties with Lemony Slaw are a delicious combination of warm, comforting flavors and bright, refreshing textures. I love how the naturally sweet potatoes and fluffy quinoa create tender, satisfying patties while the lemony cabbage slaw adds a crisp, tangy contrast.