I’m back in NYC. It was an amazing weekend back home in Ohio. (Minus the Cheesecake Factory!)
We had a surprise birthday party for my dad, a birthday dinner for my sisters in law, and I even hung out with an eligible bachelor. 🙂
I’m just sitting here, chillin’ in my Yoga Toes, and just relishing in the beautiful time with my family.
My my heart is full, and after this meal…so is my belly!!
Tonight, I made Curried Sweet Potato and Carrot Latkes with Avocado Cream Sauce!
This is another delicious and Lent-friendly supper.
Crunchy and spicy potato pancakes with a healthy twist!
And they’re Dairy and Gluten Free, Paleo, and have a Vegan option!
Here’s what you need: (Serves 2-3)
1 sweet potato, shredded, about 2 cups
2 carrots, shredded, about 1 1/4 cups
2 eggs, beaten (Vegan Option: 2 flax/chia eggs)
1/2 cup almond flour
1/2 tsp curry powder
3 healthy pinches of salt
3 Tbsp – 1/4 cup olive oil, coconut oil, or grapeseed oil
Squeeze of lime
1 Tbsp cilantro, minced
1 fried egg per person
Grate your carrot and sweet potato on a box grater.
In a medium sized bowl, beat together 2 room temperature eggs, salt, pepper, and curry powder with a fork. Stir in the shredded carrot and sweet potato until evenly coated with the egg. Stir in the almond flour.
In a frying pan or cast iron skillet, pour enough oil to coat the bottom of the pan in a thin layer. Heat the oil for about 2 minutes, over medium-high heat.
Take 1/4 cup of the carrot/potato mixture and form into a patty. Place in the frying pan, and cook for about 2 minutes per side. When the edges begin to turn golden brown, flip gently with a spatula. Place on a paper towel to absorb any extra oil. Makes 10 latkes.
Meanwhile, mash the avocado with salt, a squeeze of lime, and 1 Tbsp of cilantro.
To serve, top each latke with a dollop of avocado cream, and garnish with minced cilantro.
Another plating option is to top 2 latkes with a fried egg instead of/in-addition-to the avocado cream sauce!
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What a treat was this!! It could be dinner. It could be breakfast. It could be a midnight snack. JUST EAT IT, PEOPLE!! hehe 🙂
But seriously, WOW. The curry is such an unexpected punch of yummy flavor. It’s a bit spicy, which is instantly cooled down by the buttery and rich avocado. And it pairs beautifully with the subtle sweetness from the sweet potatoes and carrots. Finally, the cilantro pops in with this burst of freshness that takes it over the top.
And the textures! The potatoes become nice and crunchy and chewy. And then there’s the cool and creamy avocado to compliment it.
And when you put that egg on top…my, oh my! The rich and gooey yolk ties everything together with this luxurious richness that’s perfect for dinner, or a hearty breakfast!
Just do yourself a favor and make this meal! Whether you call them latkes, potato pancakes, hash browns, skillet potatoes, WHATEVER — just do it! Your tastebuds will thank you 🙂
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