See original recipe: http://www.myrecipes.com/reci...
Toss sweet potato, rutabaga, parsnip, apple, onion, almond flour, cumin, salt, and white pepper. Whisk eggs with olive oil and dill, toss with vegetable mixture. Form into patties. Melt coconut oil in saute pan over medium heat. Cook patties for approximately 4 minutes on each side, until crispy and browned.
Preheat oven to 425. Peel and chop beets. Toss with olive oil, salt and pepper. Place on parchment-lined baking sheet. Bake for 20 minutes or until browned. Puree beets and mix in chopped dill. Serve with latkes.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (118g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 141 (68%)|
|Amt Per Serving||% DV|
|Total Fat 15.7g||21 %|
|Saturated Fat 2.3g||11 %|
|Monounsaturated Fat 9.4g|
|Polyunsanturated Fat 2.9g|
|Cholesterol 141mg||43 %|
|Sodium 77.8mg||3 %|
|Potassium 321mg||8 %|
|Total Carbohydrate 9.9g||3 %|
|Dietary Fiber 3.5g||14 %|
|Sugars, other 6.5g|
|Protein 8.5g||12 %|
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Calories per serving: 206
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