One of our favourite BePure recipes is our kumara, quinoa and kale fritter breakfast. 

Eggs are a great source of protein and contain vitamin D, while kumara is a complex carbohydrate and helps to support our 'happy hormones', serotonin and GABA. Kale is a rich source of vitamins and minerals making this breakfast a delicious whole food recipe that will balance your blood sugar levels and regulate your mood throughout the morning. 

This recipe is gluten free, dairy free and serves 4.  

Kumara, Quinoa and Kale Fritters, with Green Salad

Ingredients

Fritters

• 1 large or 2 medium red kumara

• 2 Tbsp. coconut cream or raw milk

• 1 Tbsp. butter

• 3/4 cup dried quinoa (preferably soaked)

• 2 cups kale, stalks removed and finely sliced 
• 
1 egg (egg free option - substitute 1 Tbsp chia seeds soaked in 2 Tbsp. of water)

• 50-75g feta chopped

• 3 Tbsp of rice flour

• 3 cloves crushed garlic

• 1-2 Tbsp. grated ginger

• 2 tsp ground cumin

• 1 tsp. smoked paprika

• ½ cup fresh herbs eg. corriander, mint or parsley
• 
Salt and pepper
• 
4-5 Tbsp. coconut oil for frying

Green salad


• 2 cups salad greens
• 
½ avocado sliced

• 1 spring onion finely sliced

• 20g feta (optional)
• 
3 Tbsp. simple dressing
• Optional:
 Good quality, sugar-free relish, aioli or greek yoghurt

Directions

1. Peel and dice kumara into small chunks (2cm cubes). Place in a medium saucepan and cover with water. Bring to the boil and cook until kumara are nice and soft (approximately 15 minutes).
2. Rinse soaked quinoa and put in a separate saucepan with 2 cups of cold water. Add a pinch of salt and bring to the boil. Turn the heat down and simmer for 10 minutes until quinoa is cooked (allow more cooking time if you didn’t soak the quinoa).
3. While the kumara and quinoa are cooking - prepare the kale, garlic, ginger, feta, herbs and spices.
4. Drain kumara and mash with milk, butter and salt and pepper.
5. Drain quinoa and set aside to cool a little
6. Combine kumara, quinoa and all other ingredients (except coconut oil) in a large bowl.
7. Heat 1 Tbsp of coconut oil in a large heavy frying pan.
8. When the pan is hot, spoon mixture into small fritters and flatten slightly in the pan (approximately 1 Tbsp. per pattie, depending how big you want them). Gently fry fritters turning once (approximately 3 minutes each side). Fry in batches adding 1 Tbsp of coconut oil to the pan as you need it.
9. While patties are cooking, prepare your green salad. Serve with a good quality, sugar-free relish, aioli or greek yoghurt!

If you give this a go, we'd love to see the result! Tag us in your pictures with @bepurebenwarren for your chance to be featured on our Instagram account.