Source: Dr. Mark Hyman
Ingredients:
Fritters
- 1 large orange sweet potato
- 1 medium parsnip
- 1 medium yellow onion
- 4 large pasture-raised eggs
- ½ cup almond flour
- ¾ teaspoon sea salt
- 1 teaspoon ground cumin
- ½ teaspoon ground turmeric
- Avocado oil spray
Tahini Yogurt
- 2 large garlic cloves
- 1 lemon, juiced
- ⅓ cup tahini
- ¾ cup Greek yogurt, unsweetened (can sub non-dairy yogurt)
Suggested veggies
- Persian cucumbers
- Tomato
- Kale leaves
Method:
- Preheat the oven to 375°F.
- Using a box grater or mandoline, coarsely grate the sweet potato, parsnip, and onion.
- Transfer into a bowl with pasture-raised eggs, almond flour, sea salt, cumin, and turmeric. Mix well until all the ingredients are fully combined.
- Line 2-3 baking sheets with parchment paper and spray them with avocado oil. Portion the batter out into fritters using a spoon or ice cream scooper, scoop 2 tablespoons of the mixture onto the baking sheets and press down to flatten, a spatula works well for this.
- Spray the patties with oil and transfer to the oven. Bake for 20 minutes, flip then bake for 20 more minutes.
- While the fritters are baking make the tahini yogurt. Microplane the garlic into a bowl. Squeeze the lemon juice over and allow the garlic to marinate for 5 minutes, then add the remaining ingredients and stir well.
- When fritters are crispy and golden, remove from the oven and serve with the tahini yogurt as well as the suggested veggies. Enjoy!