Sweet Potato and Quinoa Fritters

I adapted this recipe from the Deliciously Ella cookbook. I amended ingredient quantities and just oven baked the fritters. However, they can be fried slightly to crisp the edges if desired but I found 30 minutes in the oven gave then a crisp outer edge with a soft middle, similar to fish cakes or falafel.

A decent sized sweet potato (around 400g), once baked and the skins removed will equal just under 300g. The skins make a sweet and nutritious snack so I always cook the potatoes in their skins instead of peeling them. I microwave my potatoes to speed up the cooking time whilst the quinoa is cooking on the stove top.

Turmeric is a great anti-inflammatory agent, as I've mentioned before in my previous Vegetable and Quinoa Stir Fry recipe. It's an effective treatment for Inflammatory Bowel Disease and a relief for Rheumatoid Arthritis.

The fritters are moist but I usually like to pour a little sauce over the top - either tomato paste, thinned with water to make natural tomato ketchup. Or a cashew sauce which is just some cashews, blended with water and a little soy sauce.

Sweet Potato and Quinoa Fritters
Makes 12 (3 fritters per serving)

Ingredients:
- 400g / 14oz sweet potato
- 170g / 6oz quinoa, dry
- 60ml / 4tbsp lemon juice
- 32g / 2tbsp almond butter
- 66g / 4tbsp tomato paste
- 45ml / 3tbsp water
- 2tsp cumin
- 1tsp turmeric

Method:

• Cook the quinoa in water, with 2tbsp lemon juice, for about 15-20 minutes, until the water has been absorbed.
• Transfer to a bowl and allow to cool.
• Meanwhile, cook the sweet potato, peel the skins, then place the flesh in a food processor along with the rest of the ingredients.
• Blend to combine until smooth.
• Add the sweet potato mixture to the bowl of quinoa and stir to combine.
• Spoon the mixture on to a baking tray, lined with parchment, forming round fritters.
• Bake in oven at 190C / 375F for 30 minutes, turning halfway through.
• Eat from the oven or fry each side in a pan to crisp for a couple of minutes.
• Serve on a bed of spinach, kale, or courgette noodles with tomato paste or cashew sauce. ENJOY!

Nutritional Information: