Turmeric is one of the most healing foods on the planet as its so incredibly anti-inflammatory. It has a warm peppery flavor that works so well in this dish to add a deep flavor to the quinoa fritters. It pairs great served either over a bed of arugula or sauteed spinach with a side of tomatoes.
1 large sweet potatoe (12 ounces)
1 1/2 cups quinoa
4 tablespoons of almond butter (if you have a nut allergy swap it for tahini)
4 tablespoons of tomato paste
8 tablespoons of brown rice flour or buckwheat
2 teaspoons ground turmeric
2 teaspoons ground cumin
salt and pepper
Start by peeling the sweet potato, then chop it into small pieces and either steam or boil them for about 20 minutes, until they're really soft.
While they cook, rinse the quinoa with cold water until water runs totally clear.
Place de quinoa in a saucepan with the juice from one of the lemons and 2 1/2 cups of boiling water. Boil for a minute or 2, then let it simmer for another 10-15 minutes, covered, until all the water has been absorbed and the quinoa is fluffy, but not mushy.
Drain the sweet potatoes once they are soft and blend them in a food processor with the juice of the other lemon plus the almond butter, tomato paste, flour, turmeric, cumin, salt and pepper until totally smooth.
Preheat the oven to 400F (convection 350).
Place the sweet potato mix into a large mixing bowl and stir in the cooked quinoa (ensuring that there is no water left in the quinoa pan) until nice and sticky.
Grease a large baking sheet with olive oil and scoop 2 tablespoons worth of the mix onto it to make a circle, then do the rest with the remaining mix so that you can have 12 circular fritters.
Bake for 20 minutes, until the fritters are perfectly stuck together.
YOu can then eat them like this or place them in a frying pan with a little olive oil and fry each side for a couple of minutes so that they're a bit crispy.
This recipe is from the book Deliciously Ella