Yam and Spinach Freekeh Fritter

Yam Fritter

  • Total time: about an hour
  • Makes 6-8 4” fritters
  • 2 cups yams or sweet potatoes (about 2 medium-sized), cooked and mashed (I left skins on)
  • 1 cup frozen chopped spinach, thawed and water pressed out of it (about half a bag of frozen chopped)
  • 1 cup cooked freekeh (a little less than 1/2 cup before cooking)
  • 1/2 cup almond meal or almond flour
  • 1 teaspoon chipotle chili powder (or 1/2 teaspoon for milder flavor)
  • 3 teaspoons cumin
  • 1/4 teaspoon paprika, or smoked paprika
  • 1/2 teaspoon sea salt or Kosher salt
  • 1 medium onion,
  • 6 garlic cloves, minced
  • 2 teaspoons mild chili powder, (more or less depending on your spice desire)
  • 1 egg
  • a little cilantro (optional)
  • about 2 tablespoons lime juice (if you don’t have it, skip it)
  • cooking oil: either olive oil or coconut oil or grape seed oil
  1. Chop up the yams or sweet potatoes and either roast them with a little olive oil at 350 degrees in the oven on a cookie sheet until tender (about 30 minutes); or boil them in water on top of the stove until tender. Once cooked, mash them and set aside. Thaw the spinach, press the water out of it and place in a large bowl and set aside.
  2. In a skillet, add in a little olive oil, heat up the onions over medium heat along with the chipotle chili powder, cumin, paprika, garlic and mild chili powder. Cook for a few minutes stirring often. Once onion is tender and translucent, remove from heat and set aside to cool briefly.
  3. Once the onion and spices are cool, add them to the bowl with yams and spinach. Add in the fully cooked freekeh and egg. Stir ingredients until they are well blended.
  4. With your hands, begin forming the fritters by placing some of the mixture in your palms and pressing it together. Make sure that the edges are fairly compact. Continue to form them until all the mixture is used; and place them on a plate.
  5. To cook the fritters, pour cooking oil into a separate skillet, and heat up over medium – high heat. Add enough oil for about 1/8” inch high in the skillet. Careful not to let it get too hot and smoky. Using 2 spatulas, carefully place a fritter one at a time in the hot oil, carefully so as not to spatter the hot oil. Add 2-3 to the skillet at a time but do not overcrowd so you can flip them easily. Cook each fritter for a few minutes until you see the edges of the fritter begin to get brown and crisp – about 4-5 minutes. Turn each fritter carefully over and continue to cook until golden brown on that side. Once down, remove them and place on a plate lined with paper towel to cool slightly.

Serve with a garnish of diced tomato, or pico de gallo, or your favorite salsa. Top with a little queso fresco or crumbled goat cheese and a wedge of lime. For a little dipping sauce, make a dressing with plain non-fat Greek-style yogurt mixed with lime juice, a little fresh crushed garlic and honey! Or look for Wallaby Passion Fruit Yogurt®; or Noosa Mango Yoghurt ® and add a little garlic to it.

Great side options: look for corn chili relish at Trader Joe’s or farmers markets. Serve with pinto beans cooked with garlic

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