Serves 4-5


  • 2 medium sweet potatoes, cooked and pureed
  • 2 cups quinoa, cooked
  • 2 cups fresh kale, finely chopped
  • 2 eggs
  • 1/2 cup plain or panko bread crumbs
  • 3 teaspoons cornstarch
  • 1 teaspoon grated ginger
  • 1 pinch paprika
  • 1 teaspoon black pepper
  • 1 teaspoon kosher salt
  • 1/3 cup peanut or vegetable oil


  1. Peel the sweet potatoes, and cut them into large chunks. Place potatoes into a saucepan, cover with water and bring to a boil.
  2. Cook for 15 to 20 minutes, or until tender; drain water. Transfer to a food processor and puree until smooth.
  3. Remove and discard veins and stems from kale leaves, then fold kale leaves and chop into thin strips.
  4. Place kale into a large bowl and add pureed sweet potato, quinoa, eggs and bread crumbs.
  5. Add the cornstarch, ginger, paprika, salt and pepper. Stir ingredients to blend well.
  6. Heat oil in a large skillet. Use an ice cream scoop or large spoon to scoop out enough mixture to create six patties, and place into the heated oil.
  7. Cook patties on each side for three to four minutes. Repeat steps for each batch. Transfer patties to a paper towel-lined plate to drain.
  8. Serve warm or at room temperature with your favorite dipping sauce.

Recipe adapted from Yes, More Please

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