Sweet Potato, Kale, Quinoa Fritters

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Who says clean and healthy  eating has to be boring?  Boring people say that clean and healthy eating has to be boring. The Domestic Diva is a founding member of Kitchen Divas Against Boring Foods and takes the mission very seriously: ” Protecting palates from boring foods while nourishing bodies with wholesome choices. ” As of now, I’m the sole member, but I’m always accepting new members! Anyway, I wanted something to accompany my Oven Fried Buffalo Chicken Tenders, but I didn’t want fries or chips. I had some leftover quinoa so of course I immediately roasted a garnet yam because everyone makes the instant connection, right? Kale, sweet potato, quinoa,  and fresh herbs marry so well in these fritters, Hollywood couples could take pre-marital counseling classes from this bunch! The crispy exterior with a moist, flavorful interior is bursting with loads of flavor. You’ll never know you’re “eating healthy.”

Sweet Potato and Quinoa Fritters

Ingredients

1 Large sweet potato roasted and pureed (makes about 3 cups)
2 cups cooked Quinoa (approximately 1/2 cup of uncooked quinoa yields 2 cups when cooked)
2 cups kale, deveined and finely chopped
2 eggs
1/2 cup panko
2 tablespoons cornstarch
1/2 teaspoon chopped flat leaf parsley
1/2 teaspoon finely chopped garlic
1 teaspoon grated ginger
1 good pinch smoked paprika
1 teaspoon fresh ground pepper
1 teaspoon kosher salt

Directions

1. Devein the Kale, make it into a tight roll and chop chiffonade style.

2. In a medium size bowl, place all ingredients and mix well.

3. In a medium size pan heat up about 4-6 tablespoons of vegetable oil or corn 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.

4. Cool them on a rack. Serve warm or at room temperature.

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