Method

• Cover the quinoa in water to soak, leave for 2 hours or overnight
• Drain, rinse and place in a pot with the 1 ½ cups water and salt, and bring to the boil, stirring occasionally
• Lower the heat, and cook until all of the water is absorbed
• Set aside to cool
• Finely slice the red onions and crush the garlic
• Heat oil in a pan and add the onion, garlic, and a pinch of salt on a medium heat
• Cook out until beginning to go translucent
• Add in yams, and cook, stirring until beginning to soften
• Remove from the heat, and stir through the dried mint
• Crack eggs into a large bowl, whisk lightly
• Add in the cooked quinoa, yams, and GF flour
• Stir to combine
• Season with salt and pepper
• Add coconut oil to a frypan, on a medium heat
• Cook 1/3 of a cup portions of the fritter mix in the oil pressing down slightly to form a flat, round, fritter
• Once golden, flip and cook the other side
• Approx
• 3 minutes each side, depending on the heat of your pan
• Repeat with remaining fritter mix
• Serve with sour cream and fresh mint
• Enjoy!