These crispy-edged cakes make a hearty, veggie-packed breakfast. Cassava flour helps bind the shredded sweet potatoes and spices into golden patties—serve with eggs or avocado for a full plate.
INGREDIENTS
1 1/2 cups shredded sweet potato
1/4 cup finely diced onion 1/4 cup Thrive fields cassava flour
1 egg (or flax egg) 1/2 tsp paprika 1/2 tsp salt
1/4 tsp pepper Olive oil for frying
DIRECTION
Shred sweet potatoes using a box grater or food processor. Place in a towel and squeeze out excess moisture.
In a bowl, combine shredded sweet potato, onion, cassava flour, egg, paprika, salt, and pepper. Stir until everything sticks together.
Scoop 1/4 cup portions and shape into flat cakes
Heat olive oil in a skillet over medium.
Cook cakes 3–4 minutes per side until golden and cooked through.
Place on a paper towel-lined plate.
Serve with eggs, greens, or hot sauce.