Sweet Potato Quinoa Fritters

This is the last day of summer. It’s hard to believe. As we prepare for autumn, I think apples, sweet potato, pumpkin and cruciferous veggies.

I love this recipe because I can serve these for breakfast, lunch or dinner. They have a ton of protein and fiber and people love them!

Prepare the veggies:

• 2 cups shredded sweet potato skin on

• 2 Tbsp avocado or coconut oil

• 1/2 cup diced red or white onion or scallion scallion

• 2 T muun chi Fermented Riots

• 1 cup dandelion green, chopped

• 1 cup spinach, chopped

Eggless batter

• 3 flax eggs - 3 T flax meal with 1/3 c water - let soak for 15 min.

• 1/2 c mashed cooked white navy bean

• 1/2 tsp sea salt

• 1 tsp cinnamon and cloves

• 1/2 c buckwheat flour

• 1 c cooked quinoa

Shred the sweet potato with the cheese grater. Mix in all the veggies and sauté in a fry pan with a little coconut oil.

Mix in the eggless batter and season accordingly, form into patties.

Warm coconut oil in the pan to med high. Make your fritters crispy by cooking them for 5 minutes each side. Serve these fritters on a bed of arugula, with some sliced apples and pomegranate seeds and your favorite olive oil. Or serve them with a side of muun chi CoCoFir. Enjoy! Welcome to autumn!