Sunday, March 5, 2017
Sweet Potato Kale and Quinoa Fritters
It's March and my kale is still thriving in the garden!
The recipe from Yes, more please!
Fritters are delicious.
1 large or 2 medium sweet potatoes baked. Makes about 3 cups
2 cups cooked Quinoa (1 cup of uncooked quinoa yields 2.25 cups when cooked).
2 cups kale finely chopped. ( I used Dinosaur Kale ).
½ cup panko
3 teaspoons cornstarch.
1 teaspoon grated ginger ( didn't use)
1 good pinch smoked paprika
1 teaspoon freshly ground black pepper
1 teaspoon kosher salt
4-6 tablespoons peanut oil, to pan fry them.
1. Cut stems out from the kale leaves. Add to food processor or roll leaves into 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 peanut oil
4 With a small scooper ( 1 1/2 tablespoon) 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.
5. Cool them on a rack.
Featured 3/12/17 on What's for Dinner?