Mikaela Reuben is a culinary nutritionist and chef to the stars. And this week, we’re going to be sharing some of her best recipes with you!
Sweet Potato Almond Fritters
Created by Mikaela Reuben
Makes 4-5 servings (20 fritters total)
3 cups peeled and grated sweet potato (about 3 medium sweet potatoes)
1 cup finely chopped white onion
1 1/2 teaspoons pressed garlic
1 1/2 teaspoons sea salt
1 cup almond meal or almond flour
1/2 cup finely chopped fresh cilantro leaves
1 teaspoon ground pepper
1 tablespoon olive oil (for greasing cookie sheet)
1/2 cup sliced almonds
Optional for dipping: hummus or tahini sauce
Position a middle rack in the oven and preheat to 375.
In a mixing bowl, combine sweet potato, onion, garlic, salt, almond meal/flour, cilantro and pepper. Stir in eggs.
Using clean hands, mix the contents of the bowl together well, then scoop heaping tablespoons of packed-puck shaped fritters and place equidistant from one another onto a cookie sheet that is greased with one tablespoon of olive oil. Sprinkle the tops of the fritters with sliced almonds.
Bake for 30 minutes, then turn over each with a spatula. Place back in the oven for an additional five minutes. Let cool for five minutes and serve. Enjoy the fritters on their own or with hummus or soy-based sauce for dipping.