This recipe is for the fritters not I'll admit it everything on the side salad was store bought. It's just mixed greens, tomatoes, almonds, and a raspberry vinaigrette dressing.

Yam and Quinoa Fritters

  • 2 medium Yams peeled and grated
  • 1/2 red onion grated
  • 1/4 cup grated gruyere cheese
  • 1/3 cup cooked quinoa
  • 2 teaspoons of diced garlic
  • 2 eggs
  • 2 table spoons flour
  • 1/2 teaspoon garlic salt
  • salt and pepper to taste
  • Olive oil (or any kind of oil vegetable, peanut, whale fat)
  1. First I would start cooking the quinoa. If you don't know how to cook quinoa, I'd recommend checking out Pinterest, like 90% of the recipes on that site have quinoa in them.
  2. Heat the oil in a large pan to medium high heat.
  3. Peel the yams and grate them. Grate the onions. Place the grated vegetables on paper towels and squeeze the juice out. Once you've juiced the yams and onions place them in a large mixing bowl with the gruyere cheese, garlic, eggs, flour, and garlic salt. Mix together with your hands, yes your hands. Before you mix in the quinoa make sure it's cooled, because if you put hot quinoa into the mix you'll cook the eggs.
  4. Make small patties of the mixture and place into the pan of oil. Brown each side of the fritters, usually about 5 minutes per side.

Walnut Cream Sauce

  • 2 tablespoons butter
  • 1/4 cup crushed walnuts
  • 1/2 cup heavy cream
  • 1/4 cup grated gruyere cheese
  • 2 tablespoons honey
  • salt and pepper to taste
  1. Melt the butter on medium heat. Toast the walnuts in the butter, just brown them a bit. Add the heavy cream, cheese, honey and seasoning.
  2. Once the cheese has melted reduce the cream on low heat for 15 minutes.
Serve the cream sauce over the fritters and topped with basil or some other sort of garnish, I'll admit to not eating the basil, it just looks nice. In my opinion having a nice side salad with the fritters counteracts the oil the fritters were fried in. Enjoy!

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