Finally a recipe that my whole family can agree on.
This one is always a crowd pleaser, from toddler to parent. What I like most about this recipe is that it’s easy enough to make and packs a lot of veg in one meal. My kiddos eat these as a main dish and I’ll throw a piece of grilled chicken and side salad on my plate to complete the meal.
Also, this recipe allows you to get creative! It can be made gluten free by subbing gluten free breadcrumbs for regular breadcrumbs. My favorite gluten free breadcrumbs are ALEIAs, most local grocery stores carry them. Schar’s is a close second also found at most local grocery retailers.
If you’re feeling adventurous play around with the seasonings. I love the flavor of ‘Herbs de Provence’ (found in any grocery store spice aisle) but if you’re looking for something a little more basic, Italian Seasoning mix is a great substitute.
- 4 large sweet potatoes; finely shredded with a food processor
- 6 large carrots; finely shredded with a food processor
- 1 medium white onion; shredded
- 4 eggs
- 1 1/2 C almond flour
- 1/2 breadcrumbs (use gluten free if you’d like)
- 1 teaspoon salt
- 1 teaspoon pepper
- 2 T Herbs de Provence
- Frying oil (I prefer avocado or olive oil)
- Shred sweet potatoes, carrots and onion in food processor
- In a large mixing bowl combine all ingredients (I like to use a hand or stand mixer). If mixture is watery and won’t hold it’s form add more almond flour until the consistency isn’t too thick but can hold its form.
- Begin heating avocado or olive oil in a frying pan on medium low heat
- Form patties by stuffing a 1/4 cup measuring cup with mixture and then flip over and let formed patty fall out (see image above)
- Immediately placed formed fritter into frying pan and cook for about 4-6 minutes on each side
- Serve with homemade honey mustard, sour cream or apple sauce