I don’t
know anyone who doesn’t love potato cakes; this recipe adds extra pizzazz to
this favorite.
Hearty and oh-so-healthy, these pancakes make for a marvelous
meal for any special occasion would be fantastic to bring to a brunch or a
Friendsgiving and might be a fantastic use of leftovers Sweet
potatoes are truly beneficial to women’s health and contain estrogen; these
tubers are good for you inside and outside as they also give your skin a nice
boost. But, their main magic for everyone is that they a vehicle for grounding.
Anytime you feel spacey or out-of-sorts or distracted, this food will serve you
well, even if you just bake and eat a sweet potato. For this savory sweet, you will need:
2 large
semi-baked sweet potatoes, peeled and grated
1 small onion
chopped finely
1 large
carrot, grated
2 large
semi-baked russet potatoes, peeled and grated
3 eggs
½ cup
olive oil
Cup of
yogurt
Chives,
sage and rosemary
Salt and
pepper to taste
Mix the
potatoes and carrot in a large bowl. Beat the eggs and add to the veggie
mixture and mix thoroughly. Grind the rosemary and sage to a very fine powder
in your mortar and pestle and add in a tablespoon of the herbs; Salt and pepper
to taste. Shape into round balls, enough for 8 mooncakes. Warm the oil slowly
until it is nice and hot. Place the balls in the oil and flatten into rounds
with a spatula. Cook through until they are golden and beginning to crisp on
both sides. Plate up and top with organic yogurt and chives. If you feeling
decadent, dollop on grated cheddar and sour cream and enjoy with a circle of
friends under the sheen of a bright and holy moon. Blessings to you and your
soul tribe!
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