You're going to enjoy this very different tasty side dish! It's definitely something new to try with sweet potatoes and it goes great with roasted red pepper hummus, although you can eat them plain! This recipe is adapted from Minimalist Baker.
- 2 cups cooked and cooled quinoa (2/3 cup raw)
- 2 1/2 cups shredded sweet potato (peeled)
- 2 tbsp avocado oil or coconut oil for cooking
- 1/2 cup diced red or white onion
- 4 garlic cloves, minced
- 1/2 tsp sea salt
- 1/2 tsp pepper
- 3 medium eggs, whisked
- 1/2 tsp sea salt and pepper
- 1 tsp curry powder
- 1/2 cup gluten free flour blend
You can cook quinoa in advance. But if you haven't, cook it now and allow it to cool. See last instruction below on crispier fritters - preheat oven to 400F (or air fryer) if desired.
Shred sweet potato using a Zoodlemaker, food processor, or sturdy grater.
Heat a large rimmed skillet (frying pan) over medium heat. Add 1 tbsp oil, onion, sweet potato, garlic, salt and pepper. Saute for 4-5 mins until onions are translucent and sweet potato is tender. Add chopped greens and stir to wilt. Set this aside.
Whisk eggs in a small bowl. Set aside.
In a large mixing bowl, add sauteed vegetables, cooked & cooled quinoa, salt, pepper and curry powder and stir. Add eggs and stir again. Then add gluten-free flour and stir until it is something you are able to form this mixture into patties. If it's too liquid add a small amount more of the gluten-free flour.
Wash the skillet you used before (or use another one). Add a tbsp of oil to coat the pan. Form mixture into 1/4 to 1/2 inch thick patties about the size of your palm and add as many as will fit into the pan. Cook 4 mins each side. Then cook the second batch.
It's not required, but if you'd like them even crispier, put them into a 400F oven for 10-15 mins or an air fryer for 5 mins (watch them).