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Carrot & Sweet Potato Cakes


Makes 4


As a child, whenever we were treated to a full English breakfast, potato cakes would be a feature. They were flat rectangular patties made from white flour, white potatoes and I dread to think what else, but I always loved them.


Here I have created a much healthier version using deliciously healthy sweet potatoes and carrots. They are perfect for breakfast, a side dish or topped with any personal favourite additions.


Method:


  1. Peel and dice the potato and carrots
  2. Bring a salted pot of water to boil.
  3. Add your diced veggies, reduce the heat slightly and simmer for 15 minutes or until soft.
  4. Drain and allow to cool
  5. Blitz the soft potato and carrots in a food processor for 2 minutes.
  6. Add the egg and olive oil and blend until smooth.
  7. Put the mash into a bowl and add the almond flour half a cup at a time.
  8. Mix the flour in well.
  9. Add the chickpea flour and knead the dough.
  10. Roll into a ball and slice into four portions.
  11. Flatten each ball into a patty in your hand.
  12. Heat a pan to medium high heat and lightly grease with olive or coconut oil.
  13. Fry on each side for two minutes.

Serve as a side dish or topped with my quinoa turkey balls.



You will need:


1 sweet potato

2 carrots

2 cups of almond flour

½ cup of chickpea flour

1 tablespoon of olive oil

1 egg

Carrot & Sweet Potato Cakes