Sweet Potato and Quinoa Fritters Recipe

Serves: 4 to 6
Ingredients:
- 1 Large Sweet Potato
- 1 Cup Quinoa
- 2 Cups Water (or vegetable broth for extra flavor)
- 1/2 White Onion
- 3 Garlic Cloves
- 4 Eggs
- 1 Teaspoon Garlic Powder
- 1 Teaspoon Salt
- 2 Teaspoons Pepper
- 2 Cups Coconut Oil or Avocado Oil
Sauce:
- 1 Cup Raw Cashews
- 2 Cups Water
- 1/4 Cup Tahini
- 1 Bunch Fresh Parsley
- 2 Garlic Cloves
- 1/8 Cup Olive Oil
- 3/4 Cup Water (From Soaking Cashews)
- 1 Teaspoon Red Pepper Flakes
- 1 Teaspoon Salt
- 1 Teaspoon Pepper
Instructions:
- Prepare Cashew Sauce:
- Place 1 cup of cashews in a container with a lid and cover with boiling water. Let sit for 1 to 2 hours. Drain, reserving 3/4 cup of the soaking water.
- In a blender, combine soaked cashews, tahini, garlic, red pepper flakes, 3/4 cup of cashew water, olive oil, parsley, salt, and pepper. Blend until creamy, adding more cashew water if needed for desired consistency.
- Prepare Fritters:
- Peel and grate the sweet potato using a cheese grater.
- Rinse quinoa under cold water, then cook with 2 cups of water (or vegetable broth) in a medium pot over medium heat for about 10 minutes until liquid is absorbed.
- Finely chop onion and garlic.
- In a large bowl, mix grated sweet potato, cooked quinoa, onion, garlic, garlic powder, salt, and pepper. Add eggs and mix until well combined.
- Fry Fritters:
- Heat coconut oil or avocado oil in a large skillet over medium heat for 5 minutes.
- Mold small 3 to 4-inch circles of sweet potato mixture into compacted flat balls.
- Carefully place fritters in the hot oil, frying 4 at a time.
- Reduce heat to medium-low and fry each side for 1 to 2 minutes until crispy and light golden brown.
Serve Sweet Potato and Quinoa Fritters hot with prepared cashew sauce for a delightful and nutritious meal or snack!
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