Ingredients

• 1/2 cup quinoa
• 2 eggs
• 2 cups peeled, shredded sweet potato
• 4 green onions, chopped fine
• 1/2 bunch cilantro, chopped
• 1 teaspoon sea salt
• ¼ cup all-purpose flour
• canola oil for frying
• Sour cream

Directions

1. Place quinoa, 1 cup water, and 1/2 teaspoon salt in a pot and cover. Bring to a boil, reduce heat to low, and simmer 15 minutes. Keep covered, turn off heat and let quinoa steam for 5 minutes. Transfer to a bowl to cool.
2. Beat the eggs in a large bowl and add the sweet potato, green onion, cilantro, flour, cooked quinoa, and salt. Mix well.
3. Heat 2-3 tablespoons of oil in a heavy skillet over medium heat. Using a ¼ cup measuring cup, drop mixture into hot oil and flatten to 1/2 inch pancakes. Leave space between the pancakes. Cook until nicely browned, about 2 minutes per side. Drain on paper towels and keep warm on a cookie sheet in the oven set at about 250°F. Serve pancakes with sour cream.