These little fritters caught my eye because we love sweet potatoes in my family and I thought the kids might like them too. I knew the fritters alone would not qualify as a complete dinner for hubby, so we grilled some chicken along with these. I thought they were really tasty and a great way to sneak some greens in for the kids.
I will admit that they were a little labor intensive. But it helps if you can do a little bit ahead of time like cooking the sweet potatoes and quinoa and then you can assemble it all and just fry them up when it’s time for dinner!
It made a lot and we froze the extras too 🙂
Sweet Potato, Kale and Quinoa Fritters
3 cups Sweet potato, about 1 large-2 medium potatoes, stemmed and pureed.
2 cups Quinoa, cooked
2 cups Kale, chopped chiffonade
3 teaspoons Cornstarch
1 teaspoon fresh ginger, grated
1 pinch smoked paprika
1 teaspoon fresh ground black pepper
1 teaspoon kosher salt
4-6 tablespoons grape seed oil, or coconut oil, to pan fry them
(we just used a little sour cream as sauce but you can make this)
1/4 cup Greek yogurt
1 teaspoon freshly grated ginger
1 pinch salt
1 pinch black pepper
Sriracha Sauce, to taste.
1. De vein the Kale, make it into a tight roll and chop chiffonade style.
2. In a medium size bowl, place all ingredients and mix well.
3. 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.
4.Cool them on a rack.
5. Mix all ingredients of the dipping sauce on a small bowl.
Serve fritters while warm or at room temperature, with the ginger sauce on the side and some hot sauce of your preference. I highly recommend Sriracha…I love it….Enjoy!