Description
These Sweet Potato, Kale, and Quinoa Fritters are crispy on the outside, soft on the inside, and packed with nutrients and flavor. Made with wholesome ingredients like sweet potatoes, quinoa, and kale, they are a perfect snack, appetizer, or light meal. Serve them with a spicy yogurt dipping sauce for an irresistible bite!
Ingredients
Scale
For the Fritters
- 3 cups sweet potato puree (from 1 large or 2 medium sweet potatoes)
- 2 cups cooked quinoa
- 2 cups Lacinato (Dino) kale, chopped chiffonade
- 2 eggs
- 3 teaspoons cornstarch
- ½ cup Panko Japanese-style breadcrumbs (or gluten-free alternative: ground oats or almond meal)
- 1 teaspoon fresh ginger, grated
- 1 pinch smoked paprika
- 1 teaspoon freshly ground black pepper
- 1 teaspoon kosher salt
- 4–6 tablespoons grapeseed oil or coconut oil (for frying)
For the Dipping Sauce
- ¼ cup Greek yogurt
- 1 teaspoon freshly grated ginger
- 1 pinch salt
- 1 pinch black pepper
- Sriracha sauce (to taste)
Instructions
-
Prepare the Sweet Potatoes and Quinoa
- Steam or roast the sweet potatoes until soft. Puree or mash until smooth.
- Cook the quinoa according to the package instructions and let it cool.
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Mix the Ingredients
- In a large bowl, combine the sweet potato puree, cooked quinoa, and chopped kale.
- Add the eggs, cornstarch, breadcrumbs, grated ginger, smoked paprika, black pepper, and salt. Mix until well combined.
-
Shape the Fritters
- Take about ¼ cup of the mixture and shape it into small patties. Press firmly to help them hold together.
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Pan Fry the Fritters
- Heat grapeseed or coconut oil in a skillet over medium heat.
- Once the oil is hot, place the fritters in the pan. Cook for 3-4 minutes per side or until golden brown and crispy.
- Transfer to a paper towel-lined plate to remove excess oil.
-
Prepare the Dipping Sauce
- In a small bowl, mix Greek yogurt, grated ginger, salt, black pepper, and Sriracha sauce. Adjust Sriracha to taste.
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Serve and Enjoy
- Arrange the fritters on a plate and serve warm with the dipping sauce.
- Garnish with fresh herbs or a squeeze of lemon juice for extra flavor.
Notes
- Make it Vegan: Replace eggs with flax eggs (1 tablespoon ground flaxseed + 3 tablespoons water per egg).
- Oil-Free Option: Bake at 375°F (190°C) for 25 minutes, flipping halfway.
- Gluten-Free Alternative: Use ground oats or almond meal instead of Panko breadcrumbs.
- Storage: Store in an airtight container in the fridge for up to 4 days or freeze for up to 3 months.
- Reheating Tip: Warm in a skillet or oven for the best texture.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Snack
- Method: Pan-Frying
- Cuisine: Healthy