Sweet Potato & Hash Cakes

Sweet Potato & Hash Cakes

INGREDIENTS

1 1/2 cups shredded sweet potato

1/4 cup finely diced onion 1/4 cup Thrive fields cassava flour

1 egg (or flax egg) 1/2 tsp paprika 1/2 tsp salt

1/4 tsp pepper Olive oil for frying

DIRECTION

  1. Shred sweet potatoes using a box grater or food processor. Place in a towel and squeeze out excess moisture.

  2. In a bowl, combine shredded sweet potato, onion, cassava flour, egg, paprika, salt, and pepper. Stir until everything sticks together.

  3. Scoop 1/4 cup portions and shape into flat cakes

  4. Heat olive oil in a skillet over medium.

  5. Cook cakes 3–4 minutes per side until golden and cooked through.

  6. Place  on  a  paper  towel-lined  plate.

  7. Serve with eggs, greens, or hot sauce.

 

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