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Quinoa and kale fritters with sweet potato–mushroom hash
Make It Ahead

Quinoa and kale fritters with sweet potato–mushroom hash

Gluten-Free, Vegan, Lean & Clean, Dairy-Free, Soy-Free

2 Servings, 500 Calories/Serving

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.

Ingredients

  • 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)

Chef's Tip

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.

Ingredient IQ

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.

Nutrition per serving

Instructions

1

Cook the quinoa

  • In a fine-mesh strainer, rinse the quinoa.
In a medium sauce pot, combine the quinoa and 4 cups lightly salted water. Bring to a boil and cook uncovered until the quinoa is completely tender and starting to fall apart, 15 to 20 minutes. Drain in a fine-mesh strainer.
While the quinoa cooks, start preparing the sweet potato–mushroom hash.

2

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.
In a large frying pan over medium-high heat, warm 1 teaspoon oil until hot but not smoking. Add the cubed sweet potato, season with salt and pepper, and cook, stirring occasionally, until golden brown and starting to soften, 6 to 8 minutes.
While the sweet potato cooks, prepare the remaining hash ingredients.

3

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.
To the pan with the potato, add the mushrooms and cook, stirring occasionally, until lightly browned, 2 to 3 minutes. Stir in the garlic and kale strips and cook until the kale is just wilted, 1 to 2 minutes. Season to taste with salt and pepper. Transfer to a plate. Wipe out the pan.
While the hash cooks, assemble the fritters.

4

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 a large bowl, combine the grated sweet potato, shallots, quinoa, chopped kale, flaxseed meal, and fritter seasoning blend. Season generously with salt and pepper and mix gently until just combined.
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.

5

Serve

Transfer the hash to individual plates and top with the quinoa fritters. Drizzle with the red pepper cashew cream and serve.

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.