Sweet Potato, Kale, Quinoa Fritters


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


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


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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