1 Large sweet potato steamed and pureed (makes about 3 cups)
2 cups cooked Quinoa (approximately ½ cup of uncooked quinoa yields 2 cups when cooked)
2 cups kale finely chopped. ( I used flat kale, any kind will work)
2 eggs (vegan: substitute 2 tablespoons ground flax seed + 4 tablespoons of water)
½ cup panko or any kind of plain bread crumbs.
2 tablespoons cornstarch
1 teaspoon grated ginger
1 good pinch paprika or smoked paprika
1 teaspoon fresh ground pepper
1 teaspoon kosher salt
4-6 tablespoons grape seed oil, peanut oil, or coconut oil to pan fry them.
for the dipping sauce:
¼ cup Greek yogurt
1 teaspoon freshly grated ginger
pinch of salt
pinch of pepper
In a small cup mix all ingredients and chill.
Hot sauce of your preference. I highly recommend Sriracha Sauce.