5 cups of peeled and spiraled sweet potatoes
¼ cup of tapioca flour
¼ cup of almond flour
½ cup thinly sliced scallions
½ cup of minced shallots
½ teaspoon of cayenne pepper
2 pastured eggs
2 pinches of cumin
1-2 cups of coconut oil for frying
1 teaspoon of Himalayan Pink salt
1.) Add the sweet potatoes in a large bowl, and chop into 1 or 2 inch pieces with kitchen scissors.
2.) Add the tapioca flour, almond flour, scallions, shallots, cayenne pepper, cumin, and eggs.
3.) Mix together until the potatoes are well coated in flour and the mixture is holding together nicely.
4.) Shape into small patties about 4 inches in diameter.
5.) Using a large skillet, heat 2-3 tablespoons of coconut oil over a medium heat.
6.) Once the oil is hot, place the patties in the skillet. Cook the patties until they are golden brown, about 4 to 6 minutes, then flip and cook the other sides for another 2 minutes. (For each additional batch, you will need to add more coconut oil).
7.) These are best when eaten right off the skillet, topped with Pink Salt.