Sweet Potato Quinoa Fritters

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To be completely honest, I really hate meal prepping. I dread the days when I have to pack a lunch bag filled with tupperware and eat with a plastic fork. However, these little fritters make that tupperware life a whole lot better. The sweet potato in this recipe packs a lot of vitamin C and the quinoa adds protein, so these will keep your stomach satisfied for hours! They are perfect on top of a salad, or for breakfast with a runny egg. And another bonus, they are SUPER easy to make. Give them a try and include them in your next Sunday meal prep routine.

Further Food Nutritionist Commentary:

I love that Samantha threw some greens into this recipe. Kale and spinach are surprisingly versatile and can be added to many dishes to boost the health benefits without altering the flavor profile. In addition, these fritters are surprisingly low in sugar and fat, making them a great alternative to store-bought or even another homemade recipe.

By Katie Bishop, MS, Nutritionist

Sweet Potato Quinoa Fritters

  • Prep Time: 10 minutes
  • Cook Time: 30 minutes
  • Servings: 9

Ingredients

1 medium sweet potato (baked until soft)
1 egg
3 tablespoon brown rice flour
1 teaspoon paprika
Dash of each: cinnamon, nutmeg, ginger (adjust to your liking)
½ teaspoon brown rice syrup
3/4 cup diced kale or spinach
5 cups cooked quinoa
Coconut oil (for frying)

Instructions

  1. Once sweet potato is baked, slice in half and scoop out the center.
  2. Mash the sweet potato and combine with all ingredients except quinoa.
  3. Make sure it is well combined, then add quinoa.
  4. Mix until just combined.
  5. Let sit in the fridge for 15-20 minutes.
  6. Heat a large skillet with coconut oil.
  7. Add about 2 tablespoons worth of batter for each fritter, and cook for 4 minutes on each side. Feel free to make these smaller as “bites.” My batter made 9 fritters.
Once sweet potato is baked, slice in half and scoop out the center. Mash the sweet potato and combine with all ingredients except quinoa. Make sure it is well combined, then add quinoa. Mix until just combined. Let sit in the fridge for 15-20 minutes. Heat a large skillet with coconut oil. Add about 2 tablespoons worth of batter for each fritter, and cook for 4 minutes on each side. Feel free to make these smaller as “bites.” My batter made 9 fritters.

Nutrition Information

Per Serving:  Calories: 172; Total Fat: 5g; Saturated Fat: 3g; Monounsaturated Fat: 0g; Polyunsaturated Fat: 0g; Cholesterol: 19mg; Sodium: 31mg; Potassium: 270mg; Carbohydrate: 26g; Fiber: 4g; Sugar: 1g; Protein: 6g

Nutrition Bonus: Vit A: 68%; Iron: 11%

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