Makes: 6 patties

Ingredients: SWEET POTATO, ZUCCHINI & CRICKET FLOUR LATKES

  • 3 cups grated sweet potato (about 2 medium sweet potatoes)
  • 1 cup grated zucchini (once squeezed) about 1 medium zucchini
  • 2 tbsp almond meal
  • 2 tbsp cricket flour
  • 4 eggs whisked or 12 tbsp egg white
  • 2 tsp paprika
  • 1 tsp roasted garlic paste
  • ½ tsp sea salt
  • Pinch of pepper
  • Coconut oil for pan

INGREDIENTS: TOMATO AVOCADO SALSA

  • 2 avocados
  • 1 cup cherry tomatoes
  • ½ red onion
  • 5 shakes Tabasco sauce
  • 1 lime, juiced
  • Salt & pepper to taste

INSTRUCTIONS

 

  1. Before adding shredded sweet potatoes and zucchini to a mixing bowl make sure to squeeze out any excess liquid
  2. In a separate bowl, mix together remaining ingredients (except for coconut oil), ensuring that they are well combined
  3. Add egg mixture to shredded veggies and stir until they are well coated
  4. Heat coconut oil in a pan over medium heat, then add ½ cup of mixture to the pan. A standard pan should fit 3 patties comfortably
  5. Cook for five minutes, flip the patties, and cook for an additional five minutes
  6. While patties are cooking, prepare the tomato avocado salsa. Quarter cherry tomatoes, cube avocadoes and place them into a bowl. Add in remaining ingredients and stir, ensuring salsa is well combined. Place salsa in fridge
  7. Cook remaining three patties. Top with salsa and serve immediately!

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