Sweet Potato Kale and Quinoa Fritters
Makes 18-20 / 2”mini patties or 6 / 3.5” side patties
1 large or 2 medium sweet potatoes steamed and pureed. Makes about 3 cups
2 cups cooked Quinoa, you can use red quinoa if you prefer. Approximately 1 cup of uncooked quinoa yields 2.25 cups when cooked.
2 cups kale finely chopped. I used Lacinto kale, a.k.a. Dinosaur Kale but, any flat kind kale will work.
2 eggs (vegan: substitute 2 tablespoons ground flax seed + 3 tablespoons of water)
½ cup panko or any kind of plain bread crumbs. If you have gluten allergies, ground old fashion oats or almond meal will work.
3 teaspoons cornstarch. If using the almond meal add one extra teaspoon.
1 teaspoon grated ginger
1 good pinch paprika or smoked paprika
1 teaspoon freshly ground black pepper
1 teaspoon kosher salt
4-6 tablespoons grape seed oil, peanut oil, or coconut oil to pan fry them.
*See note for alternative cooking method on the bottom of the post…
For the dipping sauce:
¼ cup Greek yogurt
1 teaspoon freshly grated ginger
pinch of salt
pinch of pepper
In a small cup mix all ingredients and chill.
Hot sauce of your preference. I highly recommend Sriracha Sauce.
Devein the Kale, make it into a tight roll and chop chiffonade style.
In a medium size bowl, place all ingredients and mix well.
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.
Cool them on a rack.
Serve warm or at room temperature, with the ginger sauce on the side and some hot sauce of your preference. I highly recommend Sriracha…I love it….Enjoy!