Clearly I started this post a very long time ago, and never got around to finishing. Thank goodness for a clean office and a space to work ;-)
The latkes have become a favorite for me. I use them to make all sorts of sandwiches for breakfast, lunch and dinner!!
|Paleo Sloppy Joes|
This was a super easy recipe!
Baked Sweet Potato Latkes
- 1 ½ lb / 680 gr sweet potatoes (about 2 large) - Sometimes I mix white sweet potatoes or parsnips into the mix, a little spinach, carrots.... be creative
- 2 scallions (or 1 medium onion), thinly sliced - i do not include onions
- 2 free-range organic large eggs, lightly beaten
- ½ cup / 1.76 oz / 50 gr almond meal - I also use 1/2 cup of flax instead, gives it an earthy taste
- 2 teaspoons fine grain sea salt
- ¼ teaspoon ground black pepper
- 1-2 tablespoons of chia seeds
|Sweet Potato and Spinach Latkes|
- Preheat oven to 400°F (200°C), coat two baking sheets with olive oil.
- Grate sweet potatoes with a medium sized grater (or, if you have one, using the shredding blade of a food processor), so you get decent shreds of potatoes. I use my food processor - and I use the larger side of the shredder
- In a large bowl combine scallions and eggs. Add almond flour, salt and pepper and mix until incorporated. Add sweet potatoes, and toss until combined and evenly coated. I like to add my flax and chia seeds to the sweet potato and mix it in well - then I add the egg mixture
- Drop ½ cup of potato mixture onto the baking sheet, and with the help of a spatula flatten and shape into large flat discs. Repeat to obtain 8 big latkes. I use parchment paper
- Bake in the oven for 30 minutes, flipping halfway through. I recommend to rotate the baking sheet a couple of times to get an even crispiness.
- The latkes are ready when they have a nice golden color and are bit burned around the edges.
- You can also throw the mix into your waffle iron and make hashbrown waffles :-)
|Burgers and Salad|
I hope you get as much enjoyment out of these little goldmines as I do :-)