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Pulse the sweet potato through a food processor until finely minced. Add the brown rice/quinoa and almonds and pulse until well mixed and uniform in texture. Add the egg and salt and pulse until mixed. Transfer to a bowl and stir in the flour.
Form the mixture into balls or patties. Heat the oil over medium heat and fry each fritter for a few minutes on each side until golden brown and cooked through.
Assemble all your ingredients in a bowl. Top with the fritters and jalapeño ranch dressing.