I should feel guilty eating these but I really don’t. They are so darn good and are great in any meal. I particularly love them with eggs and smashed avocado but they literally go with any protein and veggie. The grating does take some time so be prepared but once all done, they will last you a few days in the fridge and make every meal scrumptious.

SERVINGS: 4-6      PREP TIME: 20 minutes     COOK TIME: 20 minutes

INGREDIENTS:

• 2 lb Japanese sweet potato (regular sweet potato works too)
• 4 eggs, beaten
• 1 medium shallot
• 1/4 cup almond or coconut flour
• 1/4 cup cilantro, chopped
• 1/4 cup fresh basil, finely chopped
• 4 cloves garlic, finely chopped
• Avocado or coconut oil spray, for pan
• 1 tspn salt
• 1 tspn black pepper
• 1 tspn turmeric powder

INSTRUCTIONS:

1. Peel and grate sweet potatoes.
2. Add all ingredients including sweet potatoes in mixing bowl. Use hands to mix together.
3. Lightly spray griddle or fry pan with oil. Scoop a large wooden spoon of mixture on pan and gently flatten. Cook til golden brown on each side.
4. Lay on paper towel to absorb excess oil, cool, then enjoy!