Quinoa and kale fritters with sweet potato–mushroom hash
Gluten-Free, Vegan, Lean & Clean, Dairy-Free, Soy-Free
30 – 40 Minutes
Cashew cream makes our house-made sauce so velvety and rich, you won’t believe it’s vegan. It’s pure heaven on these crisp, golden brown quinoa fritters.
- ½ cup rainbow quinoa
- 1 sweet potato
- 2 ounces cremini mushrooms
- 1 or 2 cloves peeled fresh garlic
- 1 bunch kale (about ½ pound)
- 1 or 2 shallots
- 1½ teaspoons flaxseed meal
- Fritter seasoning blend (almond meal - sweet paprika - granulated garlic)
- Red pepper cashew cream (roasted red bell pepper - cashew butter - fresh garlic - lemon juice - salt)
Prepare the quinoa fritter mixture ahead of time, allowing the spices more time to infuse the mixture and the flaxseed longer to hydrate, creating a better bind. Prepare steps 1 and 4 (except the cooking) up to 1 day ahead, proceed with steps 2 through 3 and cooking the fritters (step 4) the following day.
Make It Leaner
Use half the red pepper cashew cream to cut out 45 calories and 3 grams of fat per serving. Pro tip: Whisk some vinegar into the remaining cashew cream to transform it into a vinaigrette for your next salad.
The small but mighty flaxseed is not only loaded with omega-3s, it’s also one of our favorite egg replacers. Because of a naturally occurring gum in the seed’s outer layer, mixing flaxseed meal and water creates a gel-like binder that mimics an egg. Here the water comes from the moisture in the cooked quinoa.
Cook the quinoa
- In a fine-mesh strainer, rinse the quinoa.
While the quinoa cooks, start preparing the sweet potato–mushroom hash.
Start cooking the hash
- Scrub or peel the sweet potato. Trim the ends and cut the potato in half crosswise; set aside half for the fritters. Cut the remaining half lengthwise into ½-inch-thick slices, the slices lengthwise into ½-inch-thick sticks, then the sticks into ½-inch cubes.
While the sweet potato cooks, prepare the remaining hash ingredients.
Prep the remaining hash ingredients; finish the hash
- Trim the stem ends from the mushrooms; coarsely chop the mushrooms.
- Finely chop, press, or grate enough garlic to measure 1 teaspoon.
- Strip the kale leaves from the stems; thinly slice the leaves into strips. Coarsely chop enough strips to measure ½ cup and set aside for the fritters.
While the hash cooks, assemble the fritters.
Assemble and cook the fritters
- Using the large holes of a box grater, grate the remaining sweet potato half.
- Peel and finely chop enough shallots to measure ⅓ cup.
In the same pan used for the hash, warm 2 teaspoons oil over medium-high heat until hot but not smoking. Spoon the fritter mixture into the pan in 6 equal portions. Using the back of a spatula, press the mixture to form patties about ½ inch thick. Cook, carefully turning once, until browned and warmed through, 2 to 3 minutes per side.
Protein: 16g (32% DV), Fiber: 11g (44% DV), Total Fat: 22g (34% DV), Monounsaturated Fat: 6g, Polyunsaturated Fat: 2.5g, Saturated Fat: 2.5g (13% DV), Cholesterol: 0mg (0% DV), Sodium: 340mg (14% DV) (does not include pantry salt; for reference, ¼ teaspoon kosher salt added to the recipe averages 240mg per serving, or 10% DV), Carbohydrates: 64g (21% DV), Total Sugars: 6g, Added Sugars: 0g (0% DV). Not a significant source of trans fat.
Contains: Tree nuts.