Crispy Sweet Potato Fritters

Crispy Sweet Potato Fritters

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

  1. Prepare quinoa according to package directions.. 2/3 cup uncooked quinoa will yield ~2 cups cooked.
  2. Shred sweet potato using either the coarse side of a box grater or the grater attachment of a food processor.
  3. 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.
  4. Add eggs to a medium mixing bowl and whisk until well combined. Set aside.
  5. 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.
  6. 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.
  7. 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.
  8. Top with Zacca Poblano Pepper Hummus and serve hot. Enjoy!
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