Crispy Sweet Potato Kale and Quinoa Fritters You’ll Love

Deliciously crispy Sweet Potato Kale and Quinoa Fritters are gluten-free, vegetarian, and packed with nutrients, perfect for quick dinners or gatherings.

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Prep Time 15

Cook Time 20

Cooling Time 5

Total Time 40

Servings: 6 fritters

Course: Snacks

Cuisine: Vegetarian

Calories: 150

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Fritters

1 large Sweet Potatoes yields about 3 cups when steamed and pureed
2 cups Cooked Quinoa can swap with red quinoa
2 cups Lacinato Kale chopped
2 large Eggs for binding, use 2 tbsp ground flaxseed + 3 tbsp water for vegan option
2 tablespoons Cornstarch add an extra teaspoon if using almond meal
1 cup Panko Breadcrumbs or gluten-free breadcrumbs
1 tablespoon Fresh Ginger grated, or ground ginger in a pinch
1 teaspoon Paprika for smokiness
1 teaspoon Black Pepper
1 teaspoon Kosher Salt

For the Dipping Sauce

1 cup Greek Yogurt
1 teaspoon Fresh Ginger to taste
1 pinch Salt to taste
1 pinch Black Pepper to taste

Equipment

skillet
Mixing bowl
Wire rack

Method

Fritter Preparation

Prepare the kale by removing stems and chopping leaves into thin strips.
Combine all fritter ingredients in a mixing bowl, mixing thoroughly.
Heat oil in a skillet over medium heat until shimmering.
Form the mixture into 6 patties, flatten slightly, and fry for 3-4 minutes on each side.
Transfer cooked fritters onto a wire rack to cool.
Mix dipping sauce ingredients in a small bowl until smooth.
Serve fritters warm with dipping sauce.

Nutrition

Serving: 1fritterCalories: 150kcalCarbohydrates: 20gProtein: 5gFat: 6gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 2gCholesterol: 70mgSodium: 300mgPotassium: 350mgFiber: 3gSugar: 2gVitamin A: 1200IUVitamin C: 30mgCalcium: 50mgIron: 1.5mg

Notes

Pan-fry for best results and ensure oil is preheated. Store leftovers in an airtight container in the fridge.

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