Here\u2019s 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!<\/p>\n
Preparation time: <\/strong>30 minutes Ingredients: <\/strong> Fritters ingredients:<\/strong> Decoration (optional):<\/strong> Instructions:<\/strong>
\nServings:<\/strong> 11 fritters<\/p>\n
\n2 cups cooked quinoa
\n2 cups sweet potato, grated
\n1 tbsp melted coconut oil
\n\u00bd cup onion or red onion, finely chopped
\n4 garlic cloves, mashed
\na pinch of salt and black pepper
\n2 cups baby spinach<\/p>\n
\n1 tbsp coconut oil
\n3 medium-sized eggs, scrambled
\n\u00bd tsp salt
\n1 tsp curry powder (optional)
\n\u00bd cup gluten-free flour, as desired<\/p>\n
\nHummus
\nFresh herbs like parsley leaves or mint<\/p>\n
\n1. Cook quinoa by following packaging instructions. Grate the sweet potato.
\n2. 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.
\n3. Scramble the eggs.
\n4. 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.
\n5. 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.
\n6. Serve them with hummus and herbs and enjoy.<\/p>\n