Sweet Potato Kale and Quinoa Fritters

Devein the Kale, make it into a tight roll and chop chiffonade style.In a medium size bowl, place all ingredients and mix well.3. In a medium size pan heat up about 4-6 tablespoons of grape seed oil, peanut oil or coconut oil. With a small Ice cream scooper scoop about 6 patties into the pan and slightly flatten the tops. Cook for about 3-4 minutes on each side or until golden brown.4.Cool them on a rack.Mix all ingredients of the dipping sauce on a small bowl.Serve fritters while warm or at room temperature, with the ginger sauce on the side and some hot sauce of your preference. I highly recommend Sriracha…I love it….Enjoy!Happy cooking!