Low-Carb Sweet Potato Cakes (Print Version)
# Ingredients:
→ Sweet Potato Cakes
01 -
2 medium sweet potatoes, peeled and grated
02 -
1/2 cup almond flour
03 -
2 large eggs
04 -
1/4 cup green onions, finely chopped
05 -
1/4 cup fresh parsley, chopped
06 -
1 teaspoon garlic powder
07 -
Salt and pepper to taste
08 -
Olive oil for frying
→ Lemon Yogurt Drizzle
09 -
1/2 cup plain Greek yogurt
10 -
1 tablespoon lemon juice
11 -
1 teaspoon lemon zest
12 -
Salt to taste
# Instructions:
01 -
In a large mixing bowl, combine the grated sweet potatoes, almond flour, eggs, green onions, parsley, garlic powder, salt, and pepper. Mix until well combined. Using your hands, shape the mixture into small patties or cakes.
02 -
In a large skillet, heat olive oil over medium heat. Add the sweet potato cakes to the skillet in batches, cooking for about 4-5 minutes on each side until golden brown and crispy. Remove from the skillet and place on a paper towel to drain excess oil.
03 -
In a small bowl, whisk together the Greek yogurt, lemon juice, lemon zest, and a pinch of salt until smooth.
04 -
Serve the sweet potato cakes warm, drizzled with the lemon yogurt sauce and garnished with additional fresh herbs if desired.