- 1 3/4 cups shredded sweet potato
- 3 TBS. shredded carrot
- 2 TBS. minced onion
- 1/4 tsp. sea salt
- 1/8 tsp. roasted cinnamon
- 1/4 tsp. fresh ground black pepper
- 2 eggs, (or 2 TBS. chia seed in 6 TBS. warm water)
- coconut oil
In a medium bowl, stir together the sweet potato, carrot, onion, salt, roasted cinnamon and black pepper. Stir in the eggs until the mixture is evenly combined.
Heat a large cast iron skillet over medium heat and add just enough coconut oil to lightly coat the bottom of the pan. Using about a 1/4 cup measure place the sweet potato mixture into the pan and flatten patties to about 1/4-inch thick. Cook until first side is golden brown and then carefully flip and cook the second side until golden.
Serve hot or cold.
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