Crispy on the outside and tender on the inside, these healthy baked Veggie Sweet Potato Fritters are ready in 30 minutes and awesomely vegan & gluten-free.

These Veggie Sweet Potato Fritters taste incredible. They're crispy but with a soft center, loaded with flavour, made with really simple ingredients, and sure to disappear within seconds.

These veggie patties are also pretty versatile, think of them as a falafel alternative.

You can add them to pitta or tortilla wraps, or throw them in a salad, or serve them as happy hour snack with your favourite dips.

Sweet Potato Fritters Ingredients

Veggie Sweet Potato Fritters on wood board

These delicious baked vegan and gluten-free Veggie Sweet Potato Fritters are incredibly easy to make, requiring just 1 bowl and simple and few simple wholesome ingredients:

sweet potato
broccoli florets
spring onion
celery
rice & chickpea flour
favorite spices

How to Make Sweet Potato Fritters

To make these fritters awesomely gluten-free, I tested many combinations, but a mixture of rice flour and chickpea flour worked best. The fritters came out tender but not unpleasantly gummy.

I made the first batch using rice flour only and I was not impressed, they were a bit too chewy and bland for my taste. Learn from my mistakes and don't skip the chickpea flour.

Throw mashed sweet potato, chopped steamed broccoli, flours and spices in a large bowl, and stir everything together.

I mean, what's better than 1-bowl recipes? They're simply perfect for busy people with little time.

Divide the mixture among a mini muffin tin sprayed with oil.

I usually pour 1 full tablespoon in each cup and the batter is just enough to fill a whole 12-cup tin.

Bake until golden & crisp, and serve hot straight away, but they will also taste pretty good served at room temperature.

And while these are delicious on its own, I like to serve mine with a flavour-packed garlicky yogurt dip, but they would pair well with my guacamole dip too.

I'm also pretty sure kids (and grown-ups!) would love to dip these crispy fritters in a classic combo of homemade ketchup & mayonnaise.These baked Veggie Sweet Potato Fritters would make the perfect bite-sized snack to whip up when you need something healthy and satisfying on the table FAST.

If you're looking for more exciting veggie fritters recipes, make sure to check out these Baked Zucchini Fritters and these Sicilian-style Cauliflower fritters!

DID YOU MAKE THIS RECIPE?

Please let me know how you liked it! Leave a comment below and share a picture on Instagram with the hashtag #thepetitecook! Looking at your pictures always makes me smile *and super hungry*!

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5 from 1 vote

Baked Veggie Sweet Potato Fritters {Vegan+GF}

Name: Baked Veggie Sweet Potato Fritters {Vegan+GF}
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Ingredients: 500 gr sweet potato (steamed and mashed); 400 gr broccoli florets (steamed); 1 celery stalk; 2 spring onions; 1/4 tsp cayenne pepper (optional); 1/2 tsp ginger powder; 1 tsp sea salt; 50 gr rice flour; 50 gr chickpea flour; a pinch of chili flakes (optional); extra-virgin olive oil (for baking); 200 gr plain Greek-style yogurt (I use vegan-friendly soy yogurt); 2 garlic cloves (grated); 1 tbsp fresh mint leaves (finely chopped (you may also use fresh oregano or thyme)); zest and juice of half lime; sea salt & black pepper to taste

Crispy on the outside and tender on the inside, these healthy baked Veggie Sweet Potato Fritters are ready in 30 minutes and awesomely vegan & gluten-free.

Prep Time10 mins

Cook Time15 mins

Total Time25 mins

Course: Appetizer

Cuisine: Vegan

Keyword: broccoli, fritters, gluten-free, healthy, quick, sweet potato

Servings:

Author: Andrea - The Petite Cook

Ingredients

500 gr sweet potato steamed and mashed
400 gr broccoli florets steamed
1 celery stalk
2 spring onions
¼ tsp cayenne pepper optional
½ tsp ginger powder
1 tsp sea salt
50 gr rice flour
50 gr chickpea flour
a pinch of chili flakes optional
extra-virgin olive oil for baking

For the yogurt dip:

200 gr plain Greek-style yogurt I use vegan-friendly soy yogurt
2 garlic cloves grated
1 tbsp fresh mint leaves finely chopped (you may also use fresh oregano or thyme)
zest and juice of half lime
sea salt & black pepper to taste

Instructions

Preheat oven to 180C/360F and arrange a baking tray in the middle shelf. Grease lightly with olive oil a 12-cup muffin tin.
For the yogurt dip: in a small bowl, mix together yogurt, grated garlic, chopped mint, zest and juice of half lime, and season with sea salt and black pepper to taste. Store in the fridge until ready to use.
Finely mince the broccoli florets, celery and spring onions and add them into a large bowl. Add in mashed sweet potato, salt, cayenne pepper, ginger and chili flakes (optional) and mix all together.
Fold sifted rice and chickpea flour into the mixture and gently mix all ingredients together. The mixture should be dense, if it's too creamy, add a little more flour.
Pour about a full tablespoon of the mixture into each muffin cup. Lightly spray with olive oil the top of each fritter.
Bake in the oven for about 15 min, or until crispy and golden on top.
Allow the fritters to cool slightly, then gently remove them from the muffin tin.
Serve hot or at room temperature with the yogurt dip on the side.

Did you try this recipe? Tag @thepetitecook or use the hashtag #thepetitecook - Looking at your pictures makes my day!

The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.

Comments

Leanne says

December 14, 2020 at 11:13 pm

I made these and they taste amazing! I tasted the raw dough and it tasted awful so don’t judge at this stage 😊
I also added 3/4 tsp cayenne pepper.
If I want to freeze them, do I just leave them to defrost or put them in the oven again? How do I avoid them going soggy?

Thank you for this recipe!

Carolyn says

November 17, 2019 at 3:10 pm

Hello. This recipe looks great. I have a few questions before I get started:

- It looks like you are using a regular muffin tin - not a mini-muffin tin. Is that correct?
- For the broccoli and sweet potato, are those weights before or after steaming? I find things typically weigh less after cooking, so just want to make sure I have that correct
- Do you think these would freeze well, and do you recommend freezing before or after baking?]

Thank you!

- Andrea says
  
  November 19, 2019 at 8:20 am
  
  Hi Carolyn! Yes, I use a regular 6=muffin tin. The weight of the veggies is before steaming them and yes, they freeze well! I do freeze them after baking them 🙂 Happy baking!
  
priyanka says

January 29, 2019 at 8:54 am

Wow this looks delicious! Can’t wait to try it.

Thanks for the tip!
Have a great day.
Priyanka

Celeste Olveda says

September 17, 2018 at 6:36 pm

These look great! Can I prep the mixture the day before baking them?

- Andrea says
  
  September 20, 2018 at 10:27 am
  
  Hi Celeste! Absolutely, I usually prep the mixture, place in a steel bowl and cover with cling film, or you can put the mixture in an airtight container and refrigerate up until the next day.
  
Melanie Davis says

August 30, 2018 at 4:48 am

I would love to try this recipe! Can you recommend an alternative to chickpea flour for those following a low FODMAP diet? I would appreciate it. 🙂

- Andrea says
  
  August 30, 2018 at 8:08 am
  
  Hey Melanie, I've tried it with rice flour and they came out great (maybe a bit bland, so add a few extra spices if you like). I'd also recommend quinoa/oat/corn flour 🙂