Sweet Potato and Quinoa Fritters
Serves 4 to 6
- 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
- 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
- Add 1 cup of cashews to a container with a lid (I use a mason jar) and add boiling water to the cashews (about 2 cups). Let sit for 1 to 2 hours.
- Once Cashews are soft add cashews (save the water), tahini, garlic, red pepper flakes, 3/4 cup cashew water, oil, parsley, salt and pepper to a bullet or blender. Mix on high until creamy and smooth. If it is too thick add more cashew water 1 tablespoon at a time.
- Using a potato peeler to peel the skin off of the sweet potato. Then use a cheese grater to grate the sweet potato into small pieces.
- Add 1 cup of quinoa and 2 cups of water or vegetable broth to a medium pot and cook over medium heat with a lid for 10 minutes or until all the quinoa has absorbed the liquid.
- Chop up your onion and garlic into small pieces.
- In a large bowl mix, sweet potatoes, quinoa, onion, garlic, garlic powder, salt, and pepper. Mix well. Then add 4 eggs to the mixture and mix until well combined.
- In a large skillet add 2 cups of vegetable oil over medium heat. Wait 5 minutes to heat up.
- Mold small 3 to 4 inch circles of sweet potato mixture in your hand compacting the mixture into a small flat balls.
- Carefully place the balls into the oil. Fry 4 at a time.
- Turn the heat down to a low medium. Fry each side for 1 to 2 minutes or until you start to see both sides a crispy light golden brown color.
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