Use as a bun for a burger or for breakfast.
In a medium-sized mixing bowl, mix the coconut flour, cinnamon, ground ginger, and sea salt with the shredded sweet potatoes until well combined. Beat the eggs and mix them with the potatoes.
Add about 1/8 inch of coconut oil to a large skillet over medium-low heat (or a small amount to a griddle at 350 degrees). Spoon the mixture into the skillet in "cakes" that are 4-6 inches in diameter, and cook approximately 2-3 minutes per side (or cook on a griddle for 3 minutes per side) until they hold together, flipping once.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (167g) | ||
Recipe Makes: Servings | ||
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Calories: 435 | ||
Calories from Fat: 351 (81%) | ||
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Amt Per Serving | % DV | |
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Total Fat 38.9g | 52 % | |
Saturated Fat 26.7g | 133 % | |
Monounsaturated Fat 6.3g | ||
Polyunsanturated Fat 2.2g | ||
Cholesterol 558.4mg | 172 % | |
Sodium 628mg | 22 % | |
Potassium 288.2mg | 8 % | |
Total Carbohydrate 6.7g | 2 % | |
Dietary Fiber 3.8g | 15 % | |
Sugars, other 2.9g | ||
Protein 18g | 26 % | |
Powered by: USDA Nutrition Database 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: 435
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