Turns out, I had a LOT of leftover quinoa and sweet potatoes, so I made another batch of fritters, with a Mexican spin. I can't decide which recipe I like the best! Either way, I'm pretty proud of myself for reducing my food waste. It's definitely something I'm working on in 2022.
I like to serve these with my Cilantro Jalapeno Dip, Summer Salsa, or my Salsa Verde. I promise you can't go wrong with any of them!
Ingredients:
2 cups cooked quinoa
1 1/2 cups cooked sweet potato (about 2 small sweet potatoes)
3/4 cup, packed, chopped fresh cilantro
1 clove of garlic, minced
2 tbsp. chopped shallot
1/2 tsp smoked paprika
3/4 tsp fine salt
1/4 tsp cayenne
1 tsp ground cumin
1/2 tsp Mexican oregano
1 tbsp. Extra Virgin olive oil
Preheat oven to 425 degrees.
Combine all ingredients in a large bowl and mix thoroughly with your hands. You can use a spatula, but there's something grounding (and fun) about getting your hands dirty.
Once thoroughly mixed, grab a lacrosse-ball sized portion (bigger than a ping pong ball, smaller than a tennis ball) and roll into a ball. Gently press the ball into a patty and place on a large baking sheet lined with parchment paper. Continue until the mixture is gone. At this size, the recipe makes about 10 fritters.
Bake in the oven for 20 minutes, remove from the oven, flip each fritter over, and bake again for another 20 minutes.
Remove from the oven and allow to cool for 15- 20 minutes before serving. Store leftovers in an airtight container in the fridge for up to a week.
You can also freeze them for up to three months. When ready to eat, allow them to defrost in the fridge overnight and pop them in a 350 degree oven for about 20 minutes to re-heat.