Sweet potatoes usually take time to bake, but grating them into a skillet cuts the cooking time substantially.
2 sweet potatoes, peeled and grated (about 4 cups)
½ cup Parmesan cheese
2 tbsp chia seeds or ground flax
1 tsp ground cinnamon
1 tsp garlic salt
½ tsp baking powder
¼ tsp black pepper
2 large eggs
4 tbsp olive oil
Place the sweet potatoes, Parmesan, chia or flax, cinnamon, garlic salt, baking powder and black pepper in a large bowl. Toss well. Add the eggs and mix well until a crumbly mixture forms.
Warm a large skillet over medium heat. Add a tablespoon of the oil. Using 2 forks, grab about ¼ cup of the sweet potato mixture with the forks and drop it into the skillet. Repeat until you have 6 mounds, spaced about 1-inch apart. Press the mounds down with a fork and cook 3 to 4 minutes until the cakes are well-browned. Flip and cook 3 minutes more. Transfer to paper towels to drain. Repeat with remaining olive oil and batter.
For Vata: Add in 2 tsp chopped rosemary.
For Pitta: No add-in required! This recipe is just right.
For Kapha: Add in ¼ tsp cayenne.
Prep time: 10 minutes. Cook time: 10 minutes
Serves 4; Makes 24 cakes
(Serving 3 cakes)
174 calories, 5 g protein, 16 g carbohydrates, 10 g fat (2 g saturated), 50 mg cholesterol, 3 g fiber, 193 mg sodium