Sweet potato is one of nature’s best carbohydrate sources. It is rich in vitamins and antioxidants, and packed with fibre and manganese, which assist in the carbohydrate metabolism. This helps with healthy blood sugar levels, satiety, hormonal control and exercise recovery. These are definitely my new favourite post training breakfast. They are gluten free, sugar free, dairy free and nut free. Just divine served with a poached egg, a big handful of fresh spinach and of course, my Sugar Free Tomato Sauce.
Ingredients (Makes 6-8)
- 1 medium sweet potato
- ½ cup cooked quinoa
- 1 small handful coriander, chopped
- 1 egg
- 1 tablespoon psyllium*
- 2 tablespoons coconut flour, sifted
- Salt & pepper, to taste
- Coconut oil, for frying
- Wash, peel and chop sweet potato. Steam until soft and set aside to cool.
- Mash sweet potato in a large bowl and add cooked quinoa. If you’re not sure how to cook it, read this.
- Add all other ingredients and combine well.
Form medium balls, molding each well with your hands.
Heat coconut oil in a small frypan, flatten the fritters and shallow fry, flipping half way with an egg-flip. Repeat for additional fritters, adding more coconut oil each time. If you are just serving one, store remaining fritters in the fridge and fry fresh as required. Leftovers will keep for a couple of days.
*Yes, you need psyllium. Grab some from your local health food store or the health food section of the supermarket.