Here at The A Department we love love LOVE sweet potatoes and we’re always trying new ways to include them in our EAT CLEAN diet. Dave took to the kitchen last night and whisked up these little beauties. Give them a go and see what you think!
WHAT YOU NEED:
1 Large Sweet Potato
1/2 Cup Buckwheat Flour
1 Tablespoon Grated Fresh Ginger
1 Teaspoon Himalayan Pink Salt
1/4 Cup Fresh Coriandor Leaves
2 Tablespoons Greek Yoghurt
2 Tablespoons Coconut Oil
Mash cooked (boiled) sweet potato in a bowl and add buckwheat flour, ginger, salt, coriander and yoghurt.
Mix well and form mixture into little cakes.
Heat coconut oil in a pan and fry cakes over a medium heat.
Allow about 2-3 minutes per side till golden and crispy on the outside.
Serve with whatever you please!
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Leanne and Dave 🙂