Sweet Potato Almond Fritters
Mikaela Reuben's Plant-Based Recipes for California Almonds
3 cups peeled and grated sweet potato (about 3 medium sweet potatoes)
1 cup finely chopped white onion
1 1/2 teaspoons pressed garlic
1 1/2 teaspoons sea salt
1 cup almond meal or almond flour
1/2 cup finely chopped fresh cilantro leaves
1 teaspoon ground pepper
1 tablespoon olive oil (for greasing cookie sheet)
1/2 cup sliced almonds
Optional for dipping: hummus or tahini sauce
Position a middle rack in the oven and preheat to 375 F.
In a mixing bowl, combine sweet potato, onion, garlic, salt, almond meal/flour, cilantro and pepper. Stir in eggs.
Using clean hands, mix the contents of the bowl together well, then scoop heaping tablespoons of packed-puck shaped fritters and place equidistant from one another onto a cookie sheet that is greased with one tablespoon of olive oil. Sprinkle the tops of the fritters with sliced almonds.
Bake for 30 minutes, then turn over each with a spatula. Place back in the oven for an additional five minutes. Let cool for five minutes and serve. Enjoy the fritters on their own or with hummus or soy-based sauce for dipping.
Calories: 49; Fiber: 1 g; Fat: 3 g; Cholesterol: 12 mg; Sat Fat: 0 g; Sodium: 130 mg; Mono Fat: 1 g; Calcium: 20 mg; Poly Fat: 0 g; Magnesium: 19 mg; Protein: 2 g; Potassium: 71 mg; Carb: 4 g; Vitamin E: 2 mg*
* total alpha-tocopherol equivalents