Description
These sweet potato fritters are perfect on top of a salad or as a fresh update to veggie burgers. Even after baking, the ingredients stay vibrant and fresh with a wonderful texture.
Ingredients
Scale
- 1 medium sweet potato (two cups shredded)
- 2 eggs (whisked)
- 2/3 cup almond flour
- 1 tsp garlic powder
- 1 chopped shallot
- 1/4 cup chopped parsley
- 1/2 tsp salt
- zest of one lemon (about 1 tsp)
- Juice of one lemon
Instructions
- Preheat your oven to 400 degrees and line a baking sheet with parchment paper
- As you prep the ingredients, you can place them directly into one large bowl
- Shred one medium raw sweet potato. You can use a box grater or food processor. (I like the hand-grater because it counts as exercise…)
- Chop 1/4 cup parsley (about a handful of parsley tops before chopping)
- Chop one medium shallot
- Zest one lemon
- Add the above to a large mixing or pasta bowl
- To the bowl, also add 2/3 cup almond flour, 1 tsp garlic powder, 1/2 tsp salt and juice of one lemon
- Crack both eggs into a separate small bowl and whisk them
- Add whisked eggs to the large bowl
- Mix all the ingredients, making sure to fully incorporate the egg
- Create ‘patties’ with the mixed ingredients using about 1/3 cup of mixture per patty. The patties should be about the size of your palm and 1/2 inch thick.
- Place patties onto the parchment lined baking sheet
- Bake in a 400 degree oven for 14 minutes
- Remove patties and place on a rack to cool. I like to sprinkle a bit more salt on top right after they come out of the oven.
- You can eat them right away or, serve chilled. Store them in your refrigerator for up to five days, or place them in the freezer.