Sweet Potato, Kale and Quinoa Fritters

Sweet Potato, Kale and Quinoa Fritters


(Makes 18-20 5cm mini patties)

1 large or 2 medium sweet potatoes steamed 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
2 eggs
½ cup breadcrumbs
3 teaspoons cornstarch
1 teaspoon grated ginger
1 good pinch paprika or smoked paprika
1 teaspoon freshly ground black pepper
1 teaspoon salt
4-6 tablespoons grape seed oil, peanut 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.