Crispy Sweet Potato Onion Cakes
Nutritional Info
- Servings Per Recipe: 18
- 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
View full nutritional breakdown of Crispy Sweet Potato Onion Cakes calories by ingredient
Introduction
Serve with a dollop of sour cream and lime wedge. The sour cream is not included in the calorie count. Serve with a dollop of sour cream and lime wedge. The sour cream is not included in the calorie count.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
Directions
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