Sweet Potato, Kale, and Quinoa Fritters with Zesty Dipping Sauce

foodyhealthylife.com

Elinorhn

subheading: For the Fritters:

3 cups sweet potato puree (from 1 large or 2 medium sweet potatoes, steamed and pureed)

2 cups cooked quinoa (red quinoa adds a vibrant color, but any type will do)

2 cups finely chopped kale (Lacinato kale works well, but any flat kale will do)

2 eggs (for a vegan option, use 2 tablespoons ground flaxseed mixed with 3 tablespoons of water)

½ cup panko or breadcrumbs (for gluten-free, use ground oats or almond meal)

3 teaspoons cornstarch (add an extra teaspoon if using almond meal)

1 teaspoon grated ginger

A good pinch of paprika or smoked paprika

1 teaspoon freshly ground black pepper

1 teaspoon kosher salt

4 to 6 tablespoons grapeseed oil, peanut oil, or coconut oil for pan-frying

subheading: [adinserter block=”2″]:

subheading: For the Dipping Sauce:

¼ cup Greek yogurt

1 teaspoon freshly grated ginger

A pinch of kosher salt

A pinch of black pepper

Hot sauce to taste (Sriracha recommended)

Directions at foodyhealthylife.com

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