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.



Ingredients:

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 ).

2 eggs

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.

Directions:

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?