Sweet potato pancakes
* savoury at its best
Serves 4
600gms sweet potato, peeled and grated
3 eggs
some fresh parsley chopped
2 tbls coconut oil
METHOD
Squeeze all the excess moisture out of the potato, add the eggs, parsely and pepper to taste.
Heat frypan with coconut oil
Spoon mixture (about 2 tablespoons), cook for a couple of minutes on each side
*can use zucchini or pumpkin instead of sweet potato for less calories.
*serve for breakfast with a boiled egg
*serve for lunch and dinner as a side dish with grilled chicken or fish
*make small pancakes and top with smoked salmon and drop of greek yoghurt
*serve as a snack for the kids with smashed avocado
