Crispy Sweet Potato Fritters
Ingredients
- Zacca Poblano Pepper Hummus
- 2 cups shredded sweet potato
- 2 cups quinoa (prepared)
- 2 Tbsp olive oil
- 1/2 cup diced red onion
- 2 cloves garlic, minced
- 1 healthy pinch each sea salt
- 2 cups fresh spinach
- 3 medium eggs, whisked
Directions
- Prepare quinoa according to package directions.. 2/3 cup uncooked quinoa will yield ~2 cups cooked.
- Shred sweet potato using either the coarse side of a box grater or the grater attachment of a food processor.
- Heat a rimmed skillet over medium heat. Once hot, add oil, onion, sweet potato, garlic, and salt. Sauté for 4-5 minutes, stirring frequently, or until the onion and sweet potato are tender and fragrant. Add spinach and stir to slightly wilt. Set aside.
- Add eggs to a medium mixing bowl and whisk until well combined. Set aside.
- To a large mixing bowl add sautéed vegetables, cooked and cooled quinoa and stir. Then add eggs and stir. You should have a slightly tacky but moldable mixture.
- Form into thin (roughly 1/4-inch-thick) patties the size of the palm of your hand. In the meantime, heat a large rimmed skillet.
- Once hot, add a little oil to coat the pan and enough fritters to comfortably fit without crowding. Pan fry until golden brown — ~ 4 minutes on each side.
- Top with Zacca Poblano Pepper Hummus and serve hot. Enjoy!