2 cups of cooked quinoa
2 cups of finely chopped kale
1 large sweet potato, steamed and pureed
2 eggs
2 teaspoons of arrowroot powder or coconut flour
1 pinch of paprika
1 teaspoon of grated ginger
1 teaspoon of kosher sea salt
1 teaspoon of freshly ground black pepper
2 tablespoon coconut oil
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1. Divide the kale and make it into a tight roll, chopping them chiffonade style.
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2. Place all of the ingredients into a medium sized bowl, mixing them well.
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3. Heat 2 tablespoons of coconut oil into a medium sized pan. Take an icecream scooper and place about 6 scoops and form them into patties in the pan. Cook for 3-4 minutes on each side to ensure they are golden brown.
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4. Leave the patties on a rack to cool. These fritters should be served warm and are excellent with a salsa dip and a green salad.
CategoryDinner
Ingredients
2 cups of cooked quinoa
2 cups of finely chopped kale
1 large sweet potato, steamed and pureed
2 eggs
2 teaspoons of arrowroot powder or coconut flour
1 pinch of paprika
1 teaspoon of grated ginger
1 teaspoon of kosher sea salt
1 teaspoon of freshly ground black pepper
2 tablespoon coconut oil