|(Here's one of the recipes I promised last week! I'm starting with a good one)|
|I served these with black bean burgers topped with my famous roasted tomatoes.|
Recently, I was fortunate to receive a big box of ‘left-over’ sweet potatoes from our church pantry…..they were pretty far gone and needed lots of ‘surgery’ if you know what I mean. You know they're ready for the compost pile when the church food pantry can't use them…. Bruises, rotten spots, mysterious squishy places….but no harm, I kept slicing and dicing, and voila!
A note: the first time I made these I grated the potatoes with great success (but some mess!) The second time I made these I shredded the potatoes in the food processor with less success…..the shreds were way too long….you want them much more ‘shreddy’ if you know what I mean.
Here’s what you need:
About 4 cups of shredded sweet potatoes
3 T minced onion
3 T lemon juice
4 beaten eggs
¼ C flour
Salt and pepper
(cumin would be great in these also if you are in a spicy mood)
Here’s what you do:
Mix everything, fry in small bundles in a bit of oil until nice and crisp. Flip carefully and fry till cooked through. Sprinkle a little sea salt over top while they are warm. Nice.