Sweet Potato Kale and Quinoa Fritters
INGREDIENTS
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1 large or 2 medium sweet potatoes steamed and pureed. Makes about 3 cups
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2 cups cooked Quinoa, you can use red quinoa if you prefer. Approximately 1 cup of uncooked quinoa yields 2.25 cups when cooked.
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2 cups kale finely chopped. I used Lacinto kale, a.k.a. Dinosaur Kale but, any flat kind kale will work.
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2 eggs (vegan: substitute 2 tablespoons ground flax seed + 3 tablespoons of water)
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1/2 cup panko or any kind of plain bread crumbs. If you have gluten allergies, ground old fashion oats or almond meal will work.
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3 teaspoons cornstarch. If using the almond meal add one extra teaspoon.
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1 teaspoon grated ginger
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1 good pinch paprika or smoked paprika
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1 teaspoon freshly ground black pepper
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1 teaspoon kosher salt
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4-6 tablespoons grape seed oil, peanut oil, or coconut oil to pan fry them.
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For the dipping sauce:
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1/4 cup Greek yogurt
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1 teaspoon freshly grated ginger
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pinch of salt
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pinch of pepper
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