Zucchini & Sweet Potato Latkes

Zucchini & Sweet Potato Latkes

Latkes are great for breakfast or as a lunch option! These ones are loaded with vegetables and completely grain-free.
Health Rating
Prep Cook Ready in Servings
10 min 10 min 20 min 4

Ingredients


1 cup chopped Zucchini (shredded)
1 cup Sweet potato (shredded)
1 large egg Egg (beaten)
1 tbsp Coconut flour
1/4 tsp Cumin
1/2 tsp Garlic powder
1/2 tsp Parsley, dried
1/8 tsp Salt and pepper (to taste)
1 tbsp Extra virgin olive oil
1 tbsp Ghee (or clarified butter)

Instructions


1. Shred the zucchini and sweet potato and place it in a bowl. Add the egg, and mix everything together. 
2. In another small bowl, mix the coconut flour and add the cumin, garlic powder, parsley, salt and pepper.

3. Add the dry ingredients to the zucchini mixture and stir until fully combined.
4. Heat the ghee and olive oil in a medium nonstick pan. Divide the mixture into four equal portions and drop into the pan, pressing down with a fork until a ½ inch thick cake is formed. Cook on medium heat until golden and crisp, then flip carefully and cook the other side.
5. Remove to a plate lined with paper towels to drain.
6. Season with an additional sprinkle of kosher salt. Serve hot.

Nutrition Facts

Per Portion

Calories 123
Calories from fat 79
Calories from saturated fat 32
Total Fat 8.7 g
Saturated Fat 3.6 g
Trans Fat 0.2 g
Polyunsaturated Fat 0.7 g
Monounsaturated Fat 3.9 g
Cholesterol 56 mg
Sodium 76 mg
Potassium 230 mg
Total Carbohydrate 8.5 g
Dietary Fiber 1.6 g
Sugars 2.4 g
Protein 2.7 g

Dietary servings

Per Portion


Meat Alternative 0.1
Vegetables 1.0

Energy sources


Pygal28%447.0448871343591138.3868777654769864%330.8255477287676267.67692717654139%356.197184016225110.540018640526928%64%9%CarbohydratesFatProtein
Recipe from:
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