Published on Friday, 21 November 2014 10:42
Need some Thanksgiving side dish inspiration?
Try this delicious and HEALTHY recipe.
Sweet Potato, Kale and Quinoa Fritters
1 Large sweet potato steamed and pureed (makes about 3 cups)
2 cups cooked Quinoa (approximately ½ cup of uncooked quinoa yields 2 cups when cooked)
2 cups kale finely chopped. ( I used flat kale, any kind will work)
2 eggs (vegan: substitute 2 tablespoons ground flax seed + 4 tablespoons of water)
½ cup panko or any kind of plain bread crumbs.
2 teaspoons cornstarch
1 teaspoon grated ginger
1 good pinch paprika or smoked paprika
1 teaspoon fresh ground pepper
1 teaspoon kosher salt
4-6 tablespoons grape seed oil, peanut oil, or coconut oil to pan fry.
- Chop Kale finely.
- Combine all ingredients in medium sized bowl 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 on rack.
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.
Add hot sauce of your preference. I highly recommend Sriracha Sauce.