Crispy Sweet Potato Onion Cakes
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 18
Ingredients
4 serving Raw Sweet Potatoe (by PEARLAP) 2 large Egg, fresh, whole, raw 0.5 cup Flour - Gold medal all purpose flour 2 pepper Jalapeno Peppers 1.5 tsp Salt .5 cup, chopped Onions, raw .25 cup Canola Oil
Bake one sweet potato wrapped in damp paper towels in the microwave for about 6 min. until tender.
Grate the other 3 potatoes. Add cooled bakes potato to the grated potatoes and mix well.
Add chopped onion (I used green), beaten eggs, salt, chopped peppers, and flour to the sweet potatoes and mix.
Heat oil in a frying pan and drop sweet potato mixture in spoonfuls, flattening to make a cake.
cook until brown on both sides, about 5 min.
Serving Size: 18- 2 inch cakes
Grate the other 3 potatoes. Add cooled bakes potato to the grated potatoes and mix well.
Add chopped onion (I used green), beaten eggs, salt, chopped peppers, and flour to the sweet potatoes and mix.
Heat oil in a frying pan and drop sweet potato mixture in spoonfuls, flattening to make a cake.
cook until brown on both sides, about 5 min.
Serving Size: 18- 2 inch cakes
Nutritional Info Amount Per Serving
- Calories: 88.0
- Total Fat: 3.6 g
- Cholesterol: 20.7 mg
- Sodium: 217.8 mg
- Total Carbs: 12.2 g
- Dietary Fiber: 1.7 g
- Protein: 2.0 g
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