Devein the kale and slice into chiffonade strips. Set aside.

In a mixing bowl, combine sweet potato puree, cooked quinoa, and chopped kale with eggs, cornstarch, panko, ginger, paprika, black pepper, and salt.

Heat cooking oil in a skillet over medium heat.

Shape the mixture into 6 patties.

Fry the patties for 3-4 minutes on each side until golden brown.

Transfer cooked fritters to a wire rack to cool.

Mix Greek yogurt with grated ginger, salt, pepper, and optional sriracha for the dipping sauce.

Serve fritters warm or at room temperature with dipping sauce.