Friday 5 February 2016

Turmeric Sweet Potato Quinoa Fritters

vegan, gluten free
Turmeric, an orange-coloured spice imported from India, is part of the ginger family and has been a staple in Middle Eastern and Southeast Asian cooking for thousands of years.
Turmeric comes from the root of the Curcuma longa plant and has a tough brown skin and a deep orange flesh. This vibrant root has long been used as a powerful anti-inflammatory, in both the Chinese and Indian systems of medicine. Utilize turmeric to clear infections and inflammations on the inside and outside of the body. But beyond the holistic health community, Western medical practitioners have only recently come on board in recognizing the health benefits of turmeric.
Turmeric was traditionally called "Indian saffron" because of its deep yellow-orange colour and has been used throughout history as a condiment, healing remedy and textile dye.

I make quinoa fritters or a variation of these a couple of times a week. They are super yummy, quick to prepare, highly nutritious and freeze well. Everyone loves them and they are especially great in kids lunches, or yours, or as a burger. Use whatever veggies or legume you like. Make double or triple and freeze the mixture for up to 3 few months. 

340g sweet potato
250g cooked quinoa
2 lemons
2 tablespoons hazenlut butter
4 tablespoons tomato puree
8 tablespoons buckwheat flour
2 teaspoons ground cumin
1 tablespoons turmeric
1 tablespoon extra virgin olive oil
 coconut oil for cooking

Peel sweet potato and chop it into small pieces and steam or boil them for about 20 min.
Place the quinoa in a saucepan with the juice from one of the lemons and 600ml boiling water. Boil for a minute or two, then let it simmer for another 10 - 15 minutes, covered, until all the water has been evaporated and the quinoa is fluffy.
Place the sweet potato in a food processor with the juice of the other remaining lemon plus the hazelnut butter, tomato puree, flour, turmeric, cumin, salt and pepper until totally smooth.
Preheat the oven to 190C.
Place the sweet potato mix into a large mixing bowl and stir in the cooked quinoa until nice and sticky.
Grease a large baking tray with olive oil and scoop 2 tablespoon worth of the mix onto it to make a circle, then do the rest with remaining mix so that you have twelve circular fritters.
Bake for 20 minutes, until the fritters are perfectly stuck together.
You can eat them like this or alternatively, place them in a frying pan with a little coconut oil and fry each side a couple minutes so that they`re a bit crispy.

Recipe taken from
Ella Woodward
2015 by Yellow Kite

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