Crispy quinoa sweet potato fritters

Crispy quinoa sweet potato fritters

INGREDIENTS

1. QUINOA

2. VEGGIES

  • 2 cups shredded sweet potato (no need to peel)
  • 2 Tbsp avocado or coconut oil, plus more for cooking
  • 1/2 cup diced red or white onion (or sub shallot)
  • 4 cloves garlic, minced
  • 1 healthy pinch each sea salt and black pepper
  • 2 cups chopped greens (we prefer spinach)

3. FRITTERS

  • 3 large eggs, whisked (organic, pasture-raised when possible)
  • 1/2 tsp sea salt, plus more to taste
  • 1 tsp curry powder (optional)
  • 1/2 cup gluten-free flour blend (if not gluten-free, sub all purpose flour // for grain-free, try arrowroot or potato starch)

FOR SERVING optional

INSTRUCTIONS

  1. Shred sweet potato using either the coarse side of a box grater or the grater attachment of a food processor.
  1. Heat a large pot or rimmed skillet over medium heat. Once hot, add oil, onion, sweet potato, garlic, salt, and pepper. Sauté for 4-5 minutes, stirring frequently, or until the onion and sweet potato are tender and fragrant. Add chopped greens and stir to slightly wilt. Set aside.
  2. Add eggs to a medium mixing bowl and whisk until well combined. Set aside.
  1. To a large mixing bowl add sautéed vegetables, cooked and cooled quinoa, salt, and curry powder (optional) and stir. Then add eggs and stir. Lastly, add gluten-free flour and stir until combined. You should have a slightly tacky but moldable mixture. Add more gluten-free flour as needed if too wet to handle.
  2. Form into thin (roughly 1/4-inch-thick) patties the size of the palm of your hand. In the meantime, heat a large rimmed skillet (we prefer cast iron).
  3. Once hot, add a little oil to coat the pan and enough fritters to comfortably fit without crowding. Pan fry until golden brown — ~ 4 minutes on each side.
  4. Optional: For even crispier fritters, continue baking in a 400 degree F (204 C) oven for 10-15 minutes.
  5. Serve hot with garnishes of choice, such as lemon juice, dairy-free yogurthummusgarlic dill sauce, or fresh herbs (all optional). Store leftovers covered in the refrigerator up to 3-4 days, or in the freezer up to 1 month. Reheat on the stovetop over medium heat, in a 350 degree F (176 C) oven, or in the microwave until hot. If frozen, thaw before reheating.

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