Crispy sweet potato and quinoa fritters

Here’s another idea on how you can make a healthy version of fritters. This time, I made them with quinoa and sweet potatoes. They are juicy on the inside, and crisp on the outside. A real pleasure! Try it!

Preparation time: 30 minutes
Servings: 11 fritters

Ingredients:
2 cups cooked quinoa
2 cups sweet potato, grated
1 tbsp melted coconut oil
½ cup onion or red onion, finely chopped
4 garlic cloves, mashed
a pinch of salt and black pepper
2 cups baby spinach

Fritters ingredients:
1 tbsp coconut oil
3 medium-sized eggs, scrambled
½ tsp salt
1 tsp curry powder (optional)
½ cup gluten-free flour, as desired

Decoration (optional):
Hummus
Fresh herbs like parsley leaves or mint

Instructions:
1. Cook quinoa by following packaging instructions. Grate the sweet potato.
2. Pour the coconut oil into a large pan, add onion or red onion, sweet potato, garlic, salt, and black pepper. Simmer for about 4-5 minutes, until onion and sweet potato soften. Then add baby spinach and simmer shortly. Leave to rest.
3. Scramble the eggs.
4. Move the stewed vegetables and quinoa to a large bowl, then add curry powder (if desired) and mix. Then add eggs and mix. At the end add gluten-free flour and mix until combined. You should get a sticky mixture which you can shape. If needed, add more gluten-free flour if the mixture is too wet.
5. Shape thin palm-sized fritters. In the meantime heat the coconut oil in a pan for frying fritters. Fry every fritter for 4 minutes by side.
6. Serve them with hummus and herbs and enjoy.