Rinse grated sweet potato under cold water in colander until water runs clear. Squeeze out excess water and empty into mixing bowl.
Add red onion, garlic, ginger, both flours, chopped chilli, seasoning, coriander, 2 tbsp olive oil or coconut butter.
remaining oil in a pan, high heat, add mixture and flatten with spatula. Reduce heat to medium.
Cook on both sides 3-5min until browned.
smash avocado with lime juice, coriander and sliced chilli. Season to taste.
Serve hot potato cake with avocado mix on top.
NB could add x3 eggs (lightly beaten) into potato mixture before cooking to get more frittata-esque cake.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (419g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 138 (38%)|
|Amt Per Serving||% DV|
|Total Fat 15.4g||20 %|
|Saturated Fat 2.2g||11 %|
|Monounsaturated Fat 9.9g|
|Polyunsanturated Fat 2g|
|Cholesterol 0mg||0 %|
|Sodium 72.8mg||3 %|
|Potassium 1115.9mg||29 %|
|Total Carbohydrate 59.3g||17 %|
|Dietary Fiber 14g||56 %|
|Sugars, other 45.3g|
|Protein 5.9g||8 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 365
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