Sweet Potato Collard Cakes
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
Directions
1/3 package of frozen collard greens, defrosted and drained as much as possible.1 tbls apple cider vinegar1-1 1/2 c frozen hashbrowns 2 Dr. Praeger's sweet potato patties defrosted and broken into bits1/2 small onion chopped1 clove of garlic minced1/2 c eggbeaters egg whites3 Tbls chickpea flour1/2 tsp saltPepper to taste4 tlbs olive oil (or less if you want less fat)
1. after defrosting and draining collards and sweet potatoes put in bowl with all ingredients except olive oil.
2. Add olive oil to pan and drop large spoonfuls of mixture on to heated pan. Flatten a bit and cook for aprox 5 min ea side on medium low heat.
Makes about 4 servings.
Serving Size: 3 pancakes
Number of Servings: 4
Recipe submitted by SparkPeople user ETHERIALAURA.
2. Add olive oil to pan and drop large spoonfuls of mixture on to heated pan. Flatten a bit and cook for aprox 5 min ea side on medium low heat.
Makes about 4 servings.
Serving Size: 3 pancakes
Number of Servings: 4
Recipe submitted by SparkPeople user ETHERIALAURA.
Nutritional Info Amount Per Serving
- Calories: 265.3
- Total Fat: 14.9 g
- Cholesterol: 0.0 mg
- Sodium: 691.1 mg
- Total Carbs: 23.0 g
- Dietary Fiber: 4.4 g
- Protein: 7.6 g
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