Sweet Potato Kale and Quinoa Fritters

Kale-Sweet potatoe-and-Quinoa-FrittersKale-Sweet-potatoe-and-Quinoa-Fritters-cooked-quinoa

So many Kale… so little time… root vegetables, pumpkins, sweet potatoes, all kinds of potatoes, carrots; an Autumn cornucopia is here and with it Thanksgiving. So gear up! I will be posting side dish appetizers, entrees, and everything with the potential of being on your Thanksgiving table… I think it’s great to add new dishes to the traditional menu, or revamp old recipes. And even if you are not a Thanksgiving celebration type, this seasonal produce is what you will enjoy preparing, whether it’s lunch, or dinner or a simple snak-petizer like this Sweet Potato Kale and Quinoa Fritters.

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.
They make for a fabulous appetizer, side dish, or if you make them bigger. Two of these patties can be your lunch or sensible dinner with a salad on the side.

Kale-Sweetpotatoe-and-Quinoa-Fritters_platter-ready-to-eat!

Sweet Potato Kale and Quinoa Fritters

Makes 18-20 / 2”mini patties or 6 / 3.5” side patties

1 large or 2 medium sweet potatoes steamed and pureed. Makes about 3 cups
2 cups cooked Quinoa, you can use red quinoa if you prefer. Approximately 1 cup of uncooked quinoa yields 2.25 cups when cooked.
2 cups kale finely chopped.  I used Lacinto kale, a.k.a. Dinosaur Kale but, any flat kind kale will work.
2 eggs (vegan: substitute 2 tablespoons ground flaxseed + 3 tablespoons of water)
½ cup panko or any kind of plain breadcrumbs. If you have gluten allergies, ground old fashion oats or almond meal will work.
3 teaspoons cornstarch. If using the almond meal add one extra teaspoon.
1 teaspoon grated ginger
1 good pinch paprika or smoked paprika
1 teaspoon freshly ground black pepper
1 teaspoon kosher salt

4-6 tablespoons grapeseed oil, peanut oil, or coconut oil to pan fry them.

*See note for an alternative cooking method on the bottom of the post…

For the dipping sauce:

¼ cup Greek yogurt
1 teaspoon freshly grated ginger
pinch of kosher salt
pinch of black pepper

In a small cup mix all ingredients and chill.

Hot sauce of your preference. I highly recommend Sriracha Sauce.

Directions:

1.-

Devein the Kale, make it into a tight roll and chop chiffonade style.

Kale-Sweetpotatoe-and-Quinoa-Fritters_Deveining-and-chiffonade-Kale-

2.-

In a medium size bowl, place all ingredients and mix well.

Kale-Sweetpotatoe-and-Quinoa-Fritters_Mixing-ingredients

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.

 Kale-Sweet potatoe-and-Quinoa-Fritters_pan frying

4.-

Cool them on a rack.
Serve 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!

Kale-Sweetpotatoe-and-Quinoa-Fritters_-fritters-resting-on-cooling-rack

Kale-Sweet potatoe-and-Quinoa-Fritters-delicious!

Kale-Sweet potatoe-and-Quinoa-Fritters_delicious-texture

Enjoy!!!

 *Note:  Many people have asked me about baking these fritters. It never occurred to me to bake a fritter… So I made a batch and baked half and fried half to see the differences in flavor and texture. Here is the veredict:

Baked Version:

I Baked them at 375F on a sheet pan lined with parchment. I brushed each patty with some grape seed oil and baked for 15-20 minutes flipping them half way.

The results:  Texture is more firm and they hold up more like a patty, where the inside is a little more dense. They do not remind me a fritter at all since they have no crispy outside texture.

Pan Fried: 

Well you see the results, they really do not absorb a lot of oil, I love love the contrast in textures, crispy caramelized outside, and creamy less thight inside. For me this is fritter.

I like them both in their own category… but a fritter its a fritter!

4.67 from 3 votes
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Sweet Potato Kale and Quinoa Fritters

www.yes-moreplease.com

They make for a fabulous appetizer, side dish, or if you make them bigger. Two of these patties can be your lunch or sensible dinner with a salad on the side.

Course Appetizer, Breakfast, Brunch, Lunch, Main Course, Side Dish
Cuisine Healthy, wholesome
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes

Ingredients

  • 3 cups Sweet potato, about 1 large-2 medium potatoes, stemmed and pureed.
  • 2 cups Quinoa, cooked
  • 2 cups Lacinato-Dino Kale, chopped chiffonade
  • 2 Eggs
  • 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

Dipping Sauce:

  • 1/4 cup Greek yogurt
  • 1 teaspoon freshly grated ginger
  • 1 pinch salt
  • 1 pinch black pepper
  • Sriracha Sauce, to taste.

Instructions

  1. 1. Devein 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!

    Happy cooking!


Recipe Notes

 

 

Music Pairing: Perhaps Perhaps Perhaps by Cake

 

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