SWEET POTATO, KALE, FRITTERS

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Ingredients

  • 3 c. sweet potato (boiled or steamed and mashed into a puree)
  • 2 c. cooked quinoa
  • 2 c. kale (de-vined, sliced thinly)
  • ½ c. gluten free bread crumbs
  • 2 tbsp. milled flaxseed + 3 tbsp. cold water
  • 2 tsp. corn starch
  • 1 tsp. fresh ginger (grated)
  • ½ tsp. smoked paprika
  • ¼ tsp. sea salt
  • ¼ tsp. cracked pepper
  • Coconut oil for frying

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Dipping sauce (optional)

  • ½ c. veganaise
  • 1 tsp. sriracha
  • 1 clove of garlic
  • ½ lemon zest
  • pinch of sea salt

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Directions

  1. Cook sweet potato and quinoa
  2. Stir ingredients into a bowl until well mixed
  3. Heat a small amount of coconut oil over medium-high heat in a frying pan.
  4. Scoop each fritter and cook until dark golden on each side (each fritter is about the size of a heaping ice cream scoop)
  5. As cooking, place in oven at 200 degrees celsius on baking tray 1/2″ apart until all completed.
  6. *Optional* Mix ingredients for dipping sauce
  7. Remove fritters from oven and serve!

BON APPETIT!

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