33 minutes ago
Wednesday, February 13, 2013
You know I am fritter challenged, I have said it before.
For some reason, my fritters always seem to fall apart.
I doubt it's my pan, since I use a commercial nonstick, and even coat it with oil.
This recipe is a lot of work but worth it.
It makes a lot of fritters, is delicious and very healthy.
I followed the directions to a T, except I added Trader Joe's corn salsa to the mixture, because I wanted some heat and sweet (it's my favorite product from TJ's).
When I went to fry the fritters, they completely fell apart in the pan. Luckily, I had to discard only 5 of them.
To the mixture, I decided to add 3 eggs to bind. I remember making Heidi's Quinoa Cakes and she used 4 eggs, so I knew it wouldn't hurt them.
This helped a great deal. They stayed together and no falling apart.
I baked the second batch in a 375F oven for 20 minutes without flipping and they came out perfect and saved me a lot of mess on the stove.
I think it's also important to follow the recipe and puree 1/3 of the mixture in a food processor to make it smooth.
Sweet Potato w/ Quinoa & Black Bean Cakes (adapted from Living Tastefully)
• 1 tablespoon coconut oil, plus additional for frying croquettes
• 1 medium sweet potato, peeled, grated, rinsed in cold water, and patted dry
• 1/2 cup finely-diced red bell pepper
• 1 jalapeño pepper, minced (I used Trader Joe's corn salsa instead)
• 1 cup finely-diced yellow onion
• 1 teaspoon ground cumin
• 1 tablespoon ground coriander
• 3 eggs, beaten
• 1 teaspoon salt
• 1 can black beans, rinsed and drained
• 1 cup red quinoa, cooked
• salsa and sour cream for serving
Heat 1 tablespoon of the coconut oil in a large sauté pan. Add the grated sweet potato, bell pepper, jalapeño, and yellow onion. Stir over medium heat until the vegetables have softened; about 5 minutes.
Add the cumin and coriander and continue to sauté the vegetables until they are fully-cooked. Add the salt.
Stir the black beans and quinoa into the vegetable mixture. Take 1/3 of the mixture and purée in a food processor; return purée to the vegetables in the bowl and combine thoroughly. Add the beaten eggs and mix thoroughly.
Shape the mixture into small patties. Heat additional oil in a skillet and over medium heat, cook the croquettes until brown and crusty; flip and brown the other side.
This made about 25 croquettes.
These were delicious and excellent reheated the next day in the microwave, and also for breakfast with a fried egg on top.