How to make quinoa, sweet potato and kale fritters

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I’m always looking for quick and easy weeknight meals.  I don’t have time when I get home from work to spend hours in the kitchen, not unless I want to eat dinner at midnight.  What I do require is something tasty to reward me for all my hard work and it’s also a bonus if what I’m making is nutritious.  This recipe ticks all those boxes.

Qunoa, sweet potato and kale fritters
Qunoa, sweet potato and kale fritters

These fritters are nutritious and packed with vitamins.  But more importantly they are delicious.  The fritters are crisp and crunchy on the outside and soft inside.  They’re perfect served with salad and some natural yoghurt to dip them in.    

Mixing the fritter ingredients
Mixing the fritter ingredients

The quinoa, sweet potato and kale fritters also freeze really well and are good for smuggling vegetables into vegie avoiding kids.

Cooking the fritters
Cooking the fritters
Quinoa, sweet potato and kale fritters
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2060 calories
332 g
372 g
49 g
77 g
7 g
914 g
912 g
15 g
0 g
37 g
Nutrition Facts
Serving Size
914g
Amount Per Serving
Calories 2060
Calories from Fat 435
% Daily Value *
Total Fat 49g
75%
Saturated Fat 7g
37%
Trans Fat 0g
Polyunsaturated Fat 17g
Monounsaturated Fat 20g
Cholesterol 372mg
124%
Sodium 912mg
38%
Total Carbohydrates 332g
111%
Dietary Fiber 39g
154%
Sugars 15g
Protein 77g
Vitamin A
1184%
Vitamin C
278%
Calcium
59%
Iron
137%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 2 medium sweet potatoes steamed and pureed
  2. 2 cups cooked quinoa
  3. 2 cups kale finely chopped
  4. 2 eggs
  5. ½ cup panko (use plain bread crumbs as a substitute)
  6. 1 tbsp corn flour
  7. 1 tsp smoked paprika
  8. Salt and pepper to season
  9. Vegetable oil to cook
Instructions
  1. 1. Devein the kale by cutting out the stalks and then chop it finely.
  2. 2. Mix the kale, sweet potato, quinoa, eggs, panko, corn flour, smoked paprika and salt and pepper together in a large bowl.
  3. 3. Heat a few tablespoons of vegetable oil in a frying pan and then use an ice-cream scoop to scoop the fritter mixture into the pan.
  4. 4. Flatten the fritters and cook over a medium heat for 4 to 5 mins or until golden on each side.
  5. 5. Allow to cool slightly on kitchen paper. Serve with natural yoghurt.
beta
calories
2060
fat
49g
protein
77g
carbs
332g
more
Gourmet Chick http://www.gourmet-chick.com/
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4 comments

  1. Hi Cara, thanks so much for stopping by my blog, G’day Souffle’. Mmmmm, tonight I made some baked sweet potatoes with figs. Next step is to make an extra batch of sweet potatoes so I can make your fritters- lovely recipe!

  2. We can definitely never have enough of these quick, tasty and nutritious weeknight meals 😀

  3. LOL, another good idea to sneak in some veggies. Sweet potato and quinoa will do the trick, plus kids love it fried! Thanks, Cara!!!

    Julie & Alesah
    Gourmet Getaways xx

  4. I’ve never thought about mixing flavors when I cook fritters. The truth is that I use vegetables or fruits slices, so, sometimes they are crispy outside but a bit raw inside. Yours look absolutely perfect!

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