Makes 18-20 / 2”mini patties or 6
- 1 large or 2 medium sweet potatoes cooked and pureed. Makes about 3 cups
- 2 cups cooked quinoa—Approximately 1 cup of uncooked quinoa yields 2.25 cups when cooked.
- 2 cups kale finely chopped. I used Lacinto kale but any kale will work
- 2 eggs (vegan: substitute 2 tablespoons ground flax seed + 3 tablespoons of water)
- ½ cup gluten free ground oats or almond flour
- 3 teaspoons cornstarch. If using the almond meal add one extra teaspoon.
- 1 teaspoon grated ginger or ¼ tsp ground ginger
- 1 good pinch paprika or smoked paprika
- 1 teaspoon freshly ground black pepper
- 1 teaspoon kosher salt
- 4–6 tablespoons grape seed oil or coconut oil to pan fry them.
- Devein the Kale, make it into a tight roll and chop chiffonade style.
- In a medium size bowl, place all ingredients and mix well.
- 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.
- Cool them on a rack.
- Serve warm or at room temperature *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 verdict:
Baked Version: Bake them at 375F on a sheet pan lined with parchment. Brush each patty with some grape seed oil and baked for 15-20 minutes flipping them half way. Texture is more firm and they hold up more like a patty, where the inside is a little denser. They have no crispy outside texture.
Pan Fried: Although fried they do not absorb a lot of oil. They have a crispy caramelized outside and creamy less dry inside.