Yam & Quinoa Fritters with Zesty Black Beans



Looking for something unique to make for dinner? Perhaps it’s “Meatless Monday” and you are tired of the same old dishes.  I love yams and I love quinoa, but I have never come across a recipe that combined them until now. Adapted from makingthymeforhealth.com food blog, Sarah created these fritters, however with any recipe I find I modified it.

They are a little messy to make, when you are forming the fritters, but overall an easy meal to make. The flavors all compliment each other so well, you will be treated to a tasty treat, plus you are getting so many nutrients from the beans, yam and quinoa your body just won’t know what to do with itself.  These are vegan (and can be made gluten free),  however any meat eater is sure to enjoy these this tasty meal. The salsa mixed with beans makes them saucy and flavorful. Like things spicy? Then sub out the mild salsa for a hot one. This is an easy dish to customize to your tastes.

One of the things I love about this is that you can do all the prep work ahead of time, even a day or two. If you pre-cook the beans, yams and quinoa, then all you have to do is assemble and form the fritters. Or you can make the fritters ahead of time too and keep them in the fridge to cook them up as you need. The last batch I created, somehow made so many fritters that I ended up freezing them for later user. When you refrigerate or freeze, separate the fritters with wax paper so they don’t stick together.

Prep Time: 20 minutes        Cook Time: 20 minutes

Total Time: 40 minutes        Makes about 15-20 fritters depending on size

  • 1.5 cup dry quinoa (before cooking)
  • 2 med-large sweet potato (about 2 cups cooked)
  • 1 cup whole wheat panko breadcrumbs (or gluten-free breadcrumbs)
  • 1/2 cup cilantro, chopped
  • 6 green onions, chopped
  • 1 teaspoon cumin
  • 1/4 teaspoon ground ginger
  • salt & pepper (about 1/4 teaspoon each)
  • juice of one lime
  • Egg Replacer for 2 eggs or 2 tablespoons flaxmeal + 6 tablespoons water
  • 32 ounces salsa (your taste preference)
  • 3 cups cooked black beans ( or two cans)
  • 1/3 cup vegetable or olive oil for frying
  • Vegan Sour Cream (or regular sour cream for non-vegans)
  • 1-2 Avocados (optional)


  1. Prepare the quinoa: either use a rice cooker (1 part quinoa to 1.5 parts water/stock) This takes about 20 minutes and comes out flawless. I use water with a couple tablespoons of vegetarian chicken stock. If you use only water, add about 1/4 tsp salt and any other seasonings you prefer. Pour the quinoa and liquid in at the same time and press “Cook”.  Put cooked quinoa into large mixing bowl, and let cool. If you prefer you can prepare on the stove-top.
    • STOVETOP: Add quinoa to a medium size saucepan along with 3 cups of water and bring to a boil. As soon as it starts to boil (keep an eye on it or it will boil over), turn heat to low and cover with a lid. Allow to cook for 15-20 minutes, fluffing with a fork half way through. Put cooked quinoa into large mixing bowl, and let cool..
  2. Meanwhile, peel and cut the yams into 1 inch cubes. Place the yams in your Lekue Steamer or other microwave save container with a lid.  Add a tablespoon of water, close your Lekue or loosely cover other container and microwave for 8 to 12 minutes (time will depend on your microwave wattage). Allow to cool for at least five minutes, then mash with fork or potato masher.  Put yams into the same large bowl with the quinoa.
  3. If your beans are canned or cold (from pre-cooking) heat the black beans and salsa either in a microwave safe bowl, or on the stove-top, by pouring them together and then allowing it to simmer on the low setting until hot.
  4. Chop the cilantro and the green onion and place in the same bowl and yams and quinoa.
  5. Add the breadcrumbs, ginger, lime, egg replacer, cumin and salt & pepper,  to the mixing bowl then stir until well-combined.
  6. Taking about 1/4 cup of the mixture at a time, form small patties with your hands and set aside on a large plate or baking sheet lined with wax paper.
  7. Once all of the patties are formed warm the olive oil in a pan over medium heat. Cook each fritter for about 5-7 minutes on each side, or until they are golden brown and firm.
  8. Serve cooked fritters on a bed of the black bean salsa.
  9. Top with sour cream, avocado and a sprig of fresh cilantro.




Vegan Glazed Steak, Peach, and Sweet Potato Skewers


Since I have posted a few desserts in a row, I thought I needed to share a dinner type item for you all to enjoy. Do not be afraid of the words VEGAN STEAK, when prepared properly, it’s quite tasty. But if you are a connoisseur of all things meaty, then please use some of your favorite in place of the vegan steak listed below.

These skewers are a nice change to the normal meat, mushrooms and peppers. Plus peaches are so amazing when grilled, it brings out something extra special in the flavor.  I was not sure of the spiced pecans at first. I thought the flavors wouldn’t go well with the peaches, but to my surprise they brought this dish to a whole new level.

With peaches coming to their peak season right now, you will definitely want to try these out the next time you are grilling. The grilled peaches work so well with the sweet potato, making a sweet harmonious taste sensation in your mouth!  If you are a nectarine fan, I am sure this will work great with those too.

Note: I thought for sure I had a photo of these, but sometimes my family is ready to eat and everything gets gobbled up before I can get photos of it. I will keep looking for one, or make them again this weekend so I can post some pics of these scrumptious little sticks of heaven.

Vegan Glazed Steak, Peach, and Sweet Potato Skewers

::: Ingredients :::

Gardein Beefless Tips

  • 1-2 packages of veggie steak
  • 2 medium sweet potatoes or yams
  • 1/2 cup sherry or rice vinegar
  • 1/3 cup honey or agave
  • 2 tbsps olive oil
  • salt & pepper
  • 2 fresh peaches
  • 1 purple onion
  • about 10 mini sweet peppers
  • 1/2 cup pecans (coarsely chopped)
  • 1/2 tsp ground cumin
  • 1/2 tsp pumpkin pie spice

::: Instructions :::

  1. Prep Work:  soak the skewers in water while you prepare the items below
  2. Peel and dice sweet potatoes into about 1 inch cubes or slices (pieces should be big enough so they don’t fall off the skewers)
  3. Prepare your meat,  cut into 1 inch bites sized pieces.
  4. Peel peaches and pit them, then cut into about 1 inch chunks.
  5. Heat grill to medium.
  6. Remove outer skin of onion, then quarter and then pull apart the layers
  7. Place sweet potatoes in a covered bowl with a couple of tablespoons of water and microwave 3-5 minutes, until slightly soft (not completely fork-tender). Or if you have a Lekue steamer this is a great place to use it. You want the potatoes soft enough to skewer, but not so soft they will fall right off.
  8. Put the vinegar, 1/3 cup honey or agave, and 1 Tbsp olive oil in a small pan over medium heat.
  9. Simmer until thickened and reduced to 1/2 cup, about 10 minutes, and salt & pepper to taste.
  10. Thread the pieces of red onion, chicken, sweet potato, and peach onto the skewers.
  11. Reserve half the glaze. Brush the skewers with the remaining half of the glaze.
  12. Grill skewers about 5 minutes on each side.
  13. Toss the pecans in a small bowl with the remaining honey or agave, oil, cumin, pumpkin pie spice, 1/4 tsp salt, and a pinch of pepper.
  14. Place piece of foil on the grill and scatter the nuts on the foil, cooking 3 to 5 minutes (they can burn quickly so don’t forget to set the grill timer!)
  15. Plate the skewers, and drizzle the extra glaze that was set aside then sprinkle with the toasted pecans. Enjoy!


Lékué Steamer – Amazing – You need one