Source: Dr. Mark Hyman

Ingredients:

Fritters

• 1 large orange sweet potato
• 1 medium parsnip
• 1 medium yellow onion
• 4 large pasture-raised eggs
• ? cup almond flour
• ? teaspoon sea salt
• 1 teaspoon ground cumin
• ? teaspoon ground turmeric
• Avocado oil spray

Tahini Yogurt

• 2 large garlic cloves
• 1 lemon, juiced
• ? cup tahini
• ? cup Greek yogurt, unsweetened (can sub non-dairy yogurt)

Suggested veggies

• Persian cucumbers
• Tomato
• Kale leaves

Method:

1. Preheat the oven to 375?F.
2. Using a box grater or mandoline, coarsely grate the sweet potato, parsnip, and onion.
3. Transfer into a bowl with pasture-raised eggs, almond flour, sea salt, cumin, and turmeric. Mix well until all the ingredients are fully combined.
4. 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.
5. Spray the patties with oil and transfer to the oven. Bake for 20 minutes, flip then bake for 20 more minutes.
6. 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.
7. When fritters are crispy and golden, remove from the oven and serve with the tahini yogurt as well as the suggested veggies. Enjoy!