Sweet Potato Kale and Quinoa Fritters

These little fritters are scrumptiously good. Loaded with vitamins and flavor, this little patties that have a crispy exterior and a soft creamy interior. The quinoa adds texture and a little crunch. Call them patties, fritters, creatures; you’re gonna love them. They taste equally good when they are warm or room temperature.


You’ll Need:


  • 3 cups Sweet potato, about 1 large-2 medium potatoes, stemmed and pureed.
  • 2 cups Quinoa, cooked
  • 2 cups Lacinato-Dino Kale, chopped chiffonade
  • 2 Eggs
  • 3 teaspoons Cornstarch
  • 1/2 cup Panko Japanese style breadcrumbs, or any kind of plain bread crumbs. If you have gluten allergies, ground old fashion oats or almond meal will work.
  • 1 teaspoon fresh ginger, grated
  • 1 pinch smoked paprika
  • 1 teaspoon fresh ground black pepper
  • 1 teaspoon kosher salt
  • 4-6 tablespoons grape seed oil, or coconut oil, to pan fry them

Dipping Sauce:

  • 1/4 cup Greek yogurt
  • 1 teaspoon freshly grated ginger
  • 1 pinch salt
  • 1 pinch black pepper
  • Sriracha Sauce, to taste.

Instructions:


  1. Devein the Kale, make it into a tight roll and chop chiffonade style.
  2. In a medium size bowl, place all ingredients and mix well.
  3. In a medium size pan heat up about 4-6 tablespoons of grape seed oil, peanut oil or coconut oil. With a small Ice cream scooper scoop about 6 patties into the pan and slightly flatten the tops. Cook for about 3-4 minutes on each side or until golden brown.
  4. Cool them on a rack.
  5. Mix all ingredients of the dipping sauce on a small bowl.
  6. Serve fritters while warm or at room temperature, with the ginger sauce on the side and some hot sauce of your preference.



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