By Michelle Shearer
I’ve been making these up on the Sunday before the week starts for the week ahead – reeeally good to have in the fridge when the hungergrumbles mumble. Excellent with salad or with a dipping sauce. Be sure to fry in lots of oil as the coconut flour is super absorbent and sucks all the liquid up.
4 small sweet potatoes, grated/spiralised
1/2 onion, grated
1/2 teaspoon minced garlic
2 eggs, lightly beaten
3 tablespoons coconut flour – adjust if mixture seems to wet/dry
1/2 cup ham/bacon, diced
1/4 cup feta, finely crumbled
1/4 cup parsley, finely chopped
1/2 cup of another veg (I used grated zucchini)
coconut oil, for frying.
Mix all the ingredients together in a large mixing bowl. In a heavy bottomed frying pan melt some coconut oil (2 tablespoons per batch – use your judgement) on a moderate heat. Roll small balls of the sweet potato mixture and then press to flatten slightly. Cook them on both sides until lovely and golden brown adding more oil as you need to.