These little babies are so easy to make and super yummy. We have an abundance of sweet potatoes growing at the moment so we’re eating these for breakfast, snacks and dinner!
All you need is:
- A couple of sweet potatoes
- A handful of fresh herbs – we use rosemary, oregano, spring onion, lemon thyme
- 1/4 cup of soy milk
- 1 tsp apple cider vinegar
- 1/4 cup of flour – we use Besan flour but you can use whatever you have
- 3 tbsp of coconut oil
- Wash, peel and grate the sweet potatoes, putting it all into a mixing bowl.
- Add the chopped up herbs and about a tsp of himalayan salt
- Sprinkle in the flour, stirring it through as you add it so that it lightly coats the sweet potato
- In a separate bowl, add the soy milk and stir in the apple cider vinegar. Let it sit for a minute or so until it thickens up.
- Pour the soy milk and apple cider vinegar mix into the sweet potato and stir until combined.
- Heat some coconut oil or sunflower oil in a fry pan
- When the oil is really hot, use a tbsp to scoop out some of the sweet potato mixture, pressing it into the spoonwith your palm to form a flat, round hashbrown and then place it in the oil. Continue until the pan is full of little hashbrowns.
- Flip them over when they start to go crispy at the edges.
- Serve with soy sauce as a snack.
- You can cut up some Nori Seaweed in to little squares and press a piece of seaweed on to the top of each hashbrown as they are cooking – this is a little trick I found in a Zen Buddhist cookbook and adds a delicious flavour.
- You can serve the hashbrowns with brown rice, fried mushrooms and grated up carrot and beetroot for a super simple, nutritious dinner.
Let me know if you have some other variation options… and in fact, if you have some ideas for other things we can do with sweet potatoes!