Yam, Quinoa and Chickpea Fritters over puree of Onion & Fennel on a bed of Tangy Greens

Whew, that title is still as big a mouthful as it was the first time around.  This recipe is a revamp of an old one, which I liked a lot! You can find it here I’ll give you the updated recipe below!

YamChickFritter

Ingredients for Tangy Greens

  • 1/2 a small head of cabbage, cored and thinly sliced (I used purple)
  • Same amount of lacinato kale as cabbage, thinly sliced
  • Mustard Greens – lightly sauteed
  • 2 T capers or MORE! (don’t skip this, it completes the dish perfectly!)
  • 2 t Hot Mustard Powder
  • 1 – 2 T Olive Oil
  • 1 lemon juiced
  • 1/4 C Raw Unfiltered Apple Cider Vinegar
  • 2 cloves garlic, minced
  • Pepper

Directions

  1. Combine Hot Mustard Powder, Olive Oil, Lemon Juice, Apple Cider Vinegar, Garlic and Pepper and whisk in a bowl.  Add capers and let chill while you make the rest of this dish.
  2. Wait until final plating to add the dressing (will note later)

Ingredients for Yam, Quinoa & Chickpea Fritter

  • 5 Yams
  • 1/2 C Cooked Quinoa (I used red)
  • 1 can Chickpeas Drained & Rinsed
  • 1 – 2 t Coriander
  • 1 t Curry Powder
  • 1 t Smokey Paprika, or regular is fine.
  • Juice of 1/4 of a lemon
  • salt and pepper to preference
  • Oil for frying
  • Corn Meal

Directions

  1. Preheat oven to 400. Remove skins from Yams and cut into cubes. Cook for about 30 minutes or until very tender.
  2. In a food processor pulse chickpeas until crumbly, but not a paste. Add to a large bowl.  Once the Yams are finished, add it in with the chickpeas and mash with a potato masher. Then add in your cooked Quinoa and mix.
  3. Add Spices and Lemon Juice and combine, (do not add corn meal yet). Chill in Fridge until cool enough to handle. Slowly add Corn Meal and mix in as needed. You need to be able to form patties that stay together, corn meal just helps this, but add as little as possible to reach a good consistency. I used about half a cup maybe.
  4. Heat Oil in Pan to a good frying temperature. Form into small patties and add to hot oil.  Fry for about 2 – 4 minutes, carefully flip and finish a few more mins.  They should have a nice golden brown.  They should also flip fairly easily, and not fall apart, if they are you may need more corn meal.  It helps to make smaller patties, don’t over do it!
  5. Place on paper towel to absorb excess oil.

You can bake these if you don’t want to fry them! Pop them in the oven for about 10 minutes each side, or until crispy, they wont get quite as crisp as frying.

Ingredients for Onion & Fennel Puree

  • 1 fennel
  • 1/2 Onion (I actually JUST used greens from an onion, but unless you get a veggie box delivery, I don’t think you can find onions with greens attached usually)
  • Water
  • Salt

Directions

  • Cut up the fennel into small chunks, Stalks and all. Add to boiling water.  If you’re using onion GREENS, then add the greens to the boiling water, if you’re just using chopped onion, saute it over oil, and add to a food processor when finished.
  • Cook Fennel & Greens (if using) for 15 – 20 minutes.  Drain water, or just used slotted spoon to remove all the chunks from the water and place in food processor. Blend Well.

Assembly & Notes

  1. Plate the Slaw first, then top with some Onion & Fennel Puree, and 2 – 3 fritters on top.  Top everything with your tangy mustard/vinegar slaw dressing and top with capers.
  2. Fritters reheat well, but you can save the yam & chickpea mixture and fry later.
  3. I also topped off everything with a bit of Quinoa, but you don’t have to.

Pat yourself on the back because that was a rigorous one.

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