Thai food. Gorgeous spices, aromatic flavors, and vivid colors. These Thai-spiced patties are packed with all three of those things, along with a whole load of nutrients. They’re simple to make, freezer-friendly(so good for meal-prep), and go perfectly with green veggies, potatoes, salad, or even a twist on a burger. Switch up your weekly meals and give them a try!

I use a homemade Thai curry paste in these patties, packed with fragrant Thai flavor from chili, to fresh ginger. Sweet potato acts as the perfect base, bringing its own flavor, as well as balancing out some of the sharper flavors, and quinoa(yes quinoa), adds tonnes of plant-protein . By using British-Quinoa’s ready-to eat quinoa packets, they’re even quicker!

Delicious on their own, but even better paired with my spicy peanut sauce. Creamy, flavorsome, and delicious, it makes these patties seem gourmet. Restaurant quality, in no time at all! I use a natural, 100% peanut butter, it makes all the difference and means there’s no nasties.

You can buy The British Quinoa companies ready to eat quinoa on their website.

Easy to make, super healthy, and delicious. There’s no reason why you shouldn’t whip these up this week. Give them a try, you wont be regret it!


  • Approximately 500g (2 small / 3 medium) sweet potato
  • 1/2 thai curry paste recipe (below), or shop bought thai red curry paste (use amount on packaging)
  • 6 spring onions
  • 1 lightly seasoned, plain flavour ready-to-eat quinoa pouch
  • Splash olive oil
  • Handful fresh coriander
  • Salt and pepper for seasoning


  • 1/4 cup nautural peanut butter
  • 1 tbsp soy-sauce
  • 1 tbsp maple/agrave/brown rice syrup
  • 1 tsp dried chilli flakes
  • Juice of 1/2 a lime
  • 1/3 cup water


  • 1 large white onion
  • 2 cloves garlic
  • 2 stalks lemongrass
  • Thumb of ginger
  • 3 large red chilies, deseeded
  • 1 tsp dried chili flakes (optional)



For the Thai curry paste (if making), peel and cut the onion into large chunks, and add to a high speed blender or food processor. Add the garlic cloves, bottom third of the lemongrass, ginger, chilies, and chili flakes, then blend until smooth. The paste can be stored in the fridge for a couple of days, or in the freezer.


  1. Preheat the oven to 200 degrees celsius and add the sweet potatoes. Bake for 40-60 minutes, depending on the size, or until soft and tender. Reduce the heat to 180 degrees celsius.
  2. Meanwhile, slice the spring onions and add to a pan along with the olive oil. Saute until soft, then add the Thai curry paste. Fry until fragrant.
  3. In a large bowl, add the cooked sweet potato (not skins), quinoa, spring onions, fresh coriander, and season well with salt and pepper.
  4. Using a potato-masher or fork, combine the ingredients well. It should come together but still have some lumps.
  5. On a lined baking tray, use your hands to seperate the mixtue into 8 patties, and flatten down with your palm. Place in the oven to cook for 25-30 minutes.
  6. While the patties are cooking, make the seanut sauce. In a small bowl, combine all the ingrdients and mix well. You may want to add a little more water depending on your desired consistency.
  7. Remove the patties from the oven, and serve with the sauce, fresh coriander, and sliced spring onion

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