Zucchini & Sweet Potato Cakes
Category: Breakfast, Main Dish, Small Plates, Vegetarian
Total Time: 20 mins
- 1 4 oz zucchini (grated)
- 1 8 oz sweet potato, peeled and grated
- 2 tbsp whole wheat or spelt flour
- 1 tbsp nutritional yeast
- 1/2 tsp onion powder
- 1/2 tsp black pepper
- 1/2 tsp salt
- 2 egg whites
- 2 tbsp grapeseed oil
Grate the zucchini and squeeze out the excess water with a clean kitchen towel.
In a large bowl, combine the egg whites, seasonings, and flour and gently mix.
Add the grated zucchini and sweet potato and toss to combine.
In a large skillet, heat oil over medium-high and drop ¼ cup of zucchini mixture into skillet.
Press the mixture flat with a spatula and allow for the bottom to brown (about 4-5 minutes) before turning to brown the second side (2-3 minutes).
If you are working in batches, you can transfer the finished batches to a baking sheet and keep warm in a 300-degree oven.