2 sweet potatoes, steamed and pureed
2 cups red quinoa, cooked
2 cups kale, stem removed & finely chopped
1 tsp ginger, grated
1 tsp paprika
Salt and pepper, to taste
2 eggs, lightly beaten
1 cup plain flour
2 cups panko breadcrumbs
In a medium size bowl, add pureed sweet potato, cooked quinoa, kale, ginger, paprika and salt and pepper and mix well.
Roll the mixture into balls and set aside.
In three separate dishes, place the beaten eggs, plain flour, and breadcrumbs respectively. Roll the balls in the flour first, then the egg, then the breadcrumbs.
Heat the oil to 180°C. Carefully lower the balls in using a slotted spoon and fry until golden and crispy. Remove and drain on paper towel.