I make these quite regularly for lunch or brunch, sometimes adding different spices depending on my mood, sometimes Mexican or Indian, and sometimes just plain. They are easily adaptable and can be made gluten free. Sweet potato cooks quickly so it's ideal for this.
500g sweet potato grated or purple sweet potato
3 tbsp. spelt flour or any other flour
2 tsp smoked paprika
1 tsp ground cumin
¼-1/2 tsp chipotle chilli flakes
A good pinch of salt and pepper
2 tbsp. groundnut or other neutral tasting oil.
Are you feeling passionate about plant-based food? Sign up to the NOURISH newsletter today, and get exclusive access to inspiring recipes, product news, and plant-based tips, delivered straight to your inbox.