Tuesday, February 28, 2017

Quinoa and Turmeric Fritters


These fritters are a nice accompaniment to any meal.  The bright orange color is fun and the heavy dose of spice makes them anything but boring. It's a good way to use up leftover cooked quinoa, but if you have leftover rice, that would work too.  You can use a rice cooker to steam the sweet potato--my rice cooker has a steamer basket for this purpose.

Quinoa and Turmeric Fritters
Serves 6
Adapted from Deliciously Ella

1 large sweet potato (about 12 oz)
1 1/2 cups cooked quinoa
1 lemon
4 Tblsp almond butter
4 Tblsp tomato paste
8 Tblsp brown rice flour
2 tsp ground turmeric
2 tsp ground cumin
salt and pepper
olive oil

Peel the sweet potato and chop into small chunks.  Steam or microwave until really soft.

Blend the potatoes in a food processor with the juice of the lemon, almond butter, tomato paste, flour and spices until smooth.

In a large mixing bowl, combine the quinoa and the sweet potato mixture.  Form into 12 round flat fritters and fry in the olive oil.  Alternatively you can also bake the fritters for 20 minutes at 400 degrees. Serve warm.

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