Quinoa, sweet potato and kale fritters

Thank you So Delicious for this wonderful recipe! A quick blend of tasty and nutritional veggies, grains and spices, these fritters can easily be fried, baked, or even made into larger patties, and enjoyed with a variety of sauces including the cream sauce recipe provided. Enjoy!

Ingredients:

2 medium sweet potatoes steamed and pureed (processed in a food processor)

1 cup of uncooked quinoa to = 2 cups of cooked quinoa

2 cups of dinosaur kale (or another green of your choice) finely chopped

2 flax eggs; 2 tablespoons of ground flax seeds mixed with 3 tablespoons of water and refrigerated for 10 minutes

½ cup of bread crumbs, or pecan parmesan

3 teaspoons of cornstarch

1 grated ginger

1 pinch of paprika or smoked paprika

1 teaspoon of black pepper

1 teaspoon of sea salt

4-6 tablespoons of olive oil (for cooking)

1 cup of dairy free dipping sauce


Directions:

Cook and blend sweet potatoes until pureed. Cook quinoa in a pot of boiling water and drained. Chop kale, and prepare flax egg.

Mix all ingredients by hand in a large mixing bowl. You may use a food processor to blend the ingredients too but may have to add some oil if the mixture is too dry for the blades to turn.

Fill a frying pan with the cooking oil and scoop small spoonfuls of batter into the pan. Cook on medium-high heat for a few minutes on each side until brown. Place on serving place.

To make the dairy free dipping sauce, blend together 12 oz of dairy free yogurt with 1 teaspoon of ginger, and a pinch of salt and pepper. You may add a dash of lemon juice if the sauce tastes too sweet. Another dairy free alternative sauce you can make as a side is homemade tofu cream which tastes similar to sour cream. Other sauces that could compliment the fritters well include applesauce or ketchup. Get creative!