I love all types and varieties of sweet potatoes. They’re all yummy and have been a great way to incorporate better, smarter carbohydrates into my diet. My typical breakfast consists of eggs, some greens, and sweet potatoes or yams (mashed, hashed, or baked)
I’ve been playing with this recipe for a while. I’ve tried it with yams, experimented with different types of herbs. You really can’t go wrong with it. You can use any veggies you like as well, I love zucchini fritters with dill and a little Parmesan cheese (if dairy is not an issue), also cauliflower is great when steamed, mashed into chunks and cooked as a pancake! Whatever veggies you try, let me know in the comments what you come up with.
These are very easy and my kids love anything that looks like a pancake! You can have these for breakfast with some fried eggs, lunch or dinner.
Yields: About 15-18, 2 inch fritters.
- 1 large Sweet Potato (white)
- 2 carrots
- 1/2 tsp garlic powder, cumin, paprika, garam masala.
- 1/4 tsp cinnamon, red pepper flakes, turmeric.
- 1 Tbsp Coconut flour
- 1 Tbsp Madras Curry (or any curry variety)
- 2 eggs, whisked
- Salt and pepper, to taste
- 2-4 Tbsp Coconut oil, for frying
- Mango Chutney, for dipping (optional)
- Peel the sweet potato and carrots cut into chunks. In a food processor with the grater attachment, grate the vegetables and put them in a big mixing bowl.
- Add all the spices, coconut flour, salt and pepper to the vegetables and stir very well.
- Mix in the eggs very well. Use your clean hands to get all the carrots and the sweet potato well coated with the egg mixture. Your mixture should be sort of wet. If it’s dry, let it sit for 10 minutes, it should be wet and ready to be fried. Prepare a cast iron or a non-stick pan with 1-2 Tbs coconut oil on medium heat until hot.
- Using a 1/4 size measuring cup or an ice-cream scooper, scoop the mixture and press it well with a wooden spoon or a spatula then flip it into your prepared pan on medium heat. The fritters will need 3-5 minutes on each side depending on your stove.
- Using a spatula or a wooden spoon, flatten the fritters a little so they cook evenly. Don’t flip the fritters until they’re evenly browned.
- Serve with chutney.
* You can increase the spices I used depending on your taste preferences. I increase or decrease the spices in most of my recipes depending on how I feel 🙂 Hope you enjoy this recipe!