Crispy Sweet Potato Quinoa Fritters

• Toby’s Original Plant Based Dip & Spread, for topping
• 2 sweet potatoes
• 1 carrot
• 2 cups quinoa, cooked and cooled
• 1/2 cup onion, finely chopped 
• 2 garlic cloves, minced
• 2 tbsp. Bob’s Red Mill egg replacer + 2 tbsp. water 
• 1 cup spinach
• 2 tbsp chopped parsley
• 1 tsp. paprika powder
• 1 tsp. cumin
• 1 tsp. salt and pepper
• Sliced lemon (optional)

Gather all ingredients.

Shred sweet potatoes and carrots using the coarse side of a grater. You can also use a food processor to simplify this step. Heat a small amount of oil in a large pan and add onions and garlic.

Cook on medium heat for 2 minutes, then add shredded sweet potatoes and carrots. Cook for 3 more minutes, then add spices, parsley and spinach, and cook until spinach is wilted. Set aside while making the “eggs” according to package instructions.

Mix all ingredients in a large bowl until combined. Heat oil in a large pan and form “patties” by using your hands. Add to the pan and cook for about 3 minutes on each side, or until golden. Continue this step until you are out of fritter mixture.

Serve with a dollop of Toby’s Original, fresh chives, parsley, and a slice of lemon.

These fritters are the perfect addition to a salad or as a healthy burger option. Enjoy!