Sweet Potato Kale and Quinoa Fritters

It snowed for the first time this season on Sunday night - which really means garden kale season is over. It's been so windy and cold the last few days that I've made very little progress breaking down the rest of the plants. As brutal as it is to do in November, I've got to believe I'll appreciate any effort I put in now next Spring. I'm optimistic that I'll get one or two more kale dishes in before the kale is gone... but until then, here what I came up with for this week.

As I was flipping these fritters in the pan, I had these flashbacks to the pumpkin sage croquettes I made a million years ago. Those were the absolute worst. They were so bad that I never posted a recipe for them. I'm going to be honest and say these are "good". They are not life-changing and if you hate vegetables, you will not suddenly love them after one bite. Coincidentally, I ran into my aunt at the grocery store when I was picking up the sweet potatoes. She does not like vegetables and she would not like this recipe :)

There are a few great things about this recipe:

  • Prep // Nearly all the work for this meal can be done in advance and with minimal effort. Make the quinoa at your leisure. Just toss the sweet potatoes in the oven and binge 3 episodes on Netflix. Done
  • Make Ahead // Quinoa fritters keep pretty well and re-heat just fine. Also, they are a great addition to a summer salad in which case you wouldn't need to worry about reheating.
  • Need Cheese // The original recipe called for a greek yogurt dipping sauce... I obviously wanted cheese. I used a bit of goat cheese on each and then shaved a bit of gruyere over the top. Goat cheese? Required. Anything else? Bonus.
Here's how it goes.
  1. Combine all the ingredients in a bowl and mix well.
  2. Heat a skillet to medium with a bit of oil. I went with coconut oil but do what you want. 
  3. Gently place flattened balls in the skillet and cook on medium until each side is a tiny bit more than light brown. I think it was about 3-4 minutes a side.
  4. Serve with crumbled goat cheese on each fritter. Then drizzle olive oil and sprinkle a little salt. Done.
Shopping List1 large or 2 medium sweet potatoes steamed and pureed. Makes about 3 cups
2 cups cooked Quinoa (e.g. use 1 cup uncooked to get 2.5 cooked)
2 cups kale, finely chopped
2 eggs
½ cup panko
1 good pinch paprika
1 teaspoon freshly ground black pepper
1 teaspoon kosher salt
goat cheese
shaved gruyere

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