INGREDIENTS
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4 (flax) eggs
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1 large onion, diced
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1 teaspoon minced garlic
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½ cup fine yellow cornmeal
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2 tablespoons hot mango chutney
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1 tablespoon curry powder
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1 teaspoon turmeric
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½ teaspoon ground cumin
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½ teaspoon sea salt
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½ teaspoon black pepper
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3 cups grated sweet potatoes
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2 cups cooked quinoa
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½ cup frozen green peas, thawed
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2 tablespoons coconut oil (more as needed)