Make your own Paleo ‘couscous’ sweet potato cakes, easy and tasty!
This recipe came about by accident, I was attempting to make a rosti but thanks to a screaming new or. I had no time to grate the potatoes so I used my food processor and created Paleo couscous instead!
The only tricky bit with this recipe is getting the consistency of the sweet potato cake right – how much almond flour you’ll need will depend on the size of the potatoes used and the size of the egg. You want a fairly stuff mixture (but still mixable) before it goes into the fridge so it holds its shape in the frying pan.
|1 pack streaky bacon|
|1 bunch purple sprouting broccoli|
|2 large sweet potatoes|
|4 spring onions|
|1 small handful coriander leaves|
|1 tsp garam masala|
|2 tbsp almond flour|
|1 egg, beaten|
|Salt and pepper|
1. Peel the sweet potatoes, chop roughly and add to a food processor.
2. Add trimmed and chopped spring onions and the coriander leaves. Add garam masala and season well.
3. Blitz for about until one minute until a couscous size consistency is achieved.
4. Tip into a large bowl and add a beaten egg and the almond flour and mix well.
5. Put bowl on fridge for an hour to thicken mixture.
6. Using floured hands make 4 large balls.
7. Heat 1tsp coconut oil to a medium heat in a large frying pan, add the balls and flatten with a spatula.
8. Fry for 5-6 mins each side.
9. While the sweet potato cakes are frying, grill your bacon until cooked to your liking.
10. Also, boil the purple broccoli for 4-5 minutes (or preferably steam for 15-20 minutes) and drain well.
Serve and enjoy!
This content was originally published here.