These little fritters are scrumptiously good. Loaded with vitamins and flavor, this little patties that have a crispy exterior and a soft creamy interior. The quinoa adds texture and a little crunch. Call them patties, fritters, creatures; you’re gonna love them. They taste equally good when they are warm or room temperature.
3 cups Sweet potato, about 1 large-2 medium potatoes, stemmed and pureed.
2 cups Quinoa, cooked
2 cups Lacinato-Dino Kale, chopped chiffonade
3 teaspoons Cornstarch
1/2 cup Panko Japanese style breadcrumbs, or any kind of plain bread crumbs. If you have gluten allergies, ground old fashion oats or almond meal will work.
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
1/4 cup Greek yogurt
1 teaspoon freshly grated ginger
1 pinch salt
1 pinch black pepper
Sriracha Sauce, to taste.
Devein the Kale, make it into a tight roll and chop chiffonade style.
In a medium size bowl, place all ingredients and mix well.
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.
Cool them on a rack.
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.