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17th Jan 2021

These quinoa, sweet potato and goats cheese fritters are the perfect lunch

Trine Jensen-Burke

quinoa, sweet potato & goats cheese fritters from AVOCA

Jumped on the meal prep bandwagon?

We are obsessed.

Eating varied and healthy just seem so much more manageable when you plan things out ahead of time.

And right now, we have become rather obsessed with these delicious fritters from AVOCA for our WFH lunches.

Flavoursome and versatile, these quinoa, sweet potato and goats cheese fritters can be presented as a starter, side or even a vegetarian main course option. We, however, prefer them for lunch, served alongside a fresh, crisp salad.

The addition of goats cheese gives them a delicious flavour that pairs perfectly with a salad. Serve the fritters with homemade Bagna Cauda, a warm and punchy dipping sauce of garlic and anchovy.

quinoa, sweet potato & goats cheese fritters from AVOCA


3 sweet potatoes

250g cooked red quinoa (boiled until it opens up a little)

1kg of spinach chopped up

100ml lime juice

1 spoon of diced chilli

100g breadcrumbs

100ml Greek yoghurt

300g Fivemiletown goats cheese

1 preserved lemon finely diced

50g finely sliced parsley

50g finely sliced mint

1 teaspoon of cracked black pepper

5 eggs

10 cloves of black garlic


  1. Bake the sweet potatoes until soft.
  2. Allow to cool, then scrape out the flesh and mix with all the other ingredients, grating the garlic and mixing the goats cheese in last.
  3. Check the seasoning and adjust to taste.
  4. Divide into fritters, and cook at 155 degrees Celsius until golden brown.

Ingredients for Bagna Cauda (dipping sauce)

6 cloves garlic

300 ml milk

155 g capers

10 x anchovy fillets in oil, from sustainable sources

160 ml extra virgin olive oil, plus extra for drizzling

60 ml tablespoons white wine vinegar


  1. To make your sauce, peel the garlic cloves and put into a saucepan with the milk and anchovies, then bring to the boil.
  2. Simmer for 10 minutes until the garlic is soft and tender, keeping a close eye on the pan to make sure the milk doesn’t boil over. Don’t worry if it splits, remove from the heat and blitz the sauce up with a hand blender.
  3. Gently blend in the virgin olive oil and the vinegar a little at a time.
  4. Continue to taste and adjust seasoning. Make sure its acidic enough from the vinegar to act like a dressing. It should be beautifully fragrant and punchy.

To Serve

  • To serve, cut a piece of parchment and place on a wooden board, arrange the fritters on top with some torn coriander, pea shoots, lime wedges and chilli slices.
  • Serve with Bagna Cauda dipping sauce.