Servings: 10 fritters
Sweet Potato and Parsnip Fritters
Delicious gluten-free fritter recipe made with all nourishing ingredients.
Ingredients
Fritters:
- 1 medium sweet potato peeled and sliced
- 1 medium parsnip peeled and sliced
- 2 teaspoons stone ground mustard
- 1/4 teaspoon sea salt
Crust:
- 1/2 cup sunflower seeds roughly ground*
- 1.5 tablespoons nutritional yeast
- 1/2 teaspoon chipotle chili powder
Chipotle Guacamole
- 1 medium avocado peeled and pitted
- 2 tablespoons fresh lime juice
- 1/2 teaspoon chipotle chili powder
- 1/4 teaspoon sea salt
Instructions
Make the Fritters:
- Add the sweet potato and parsnip to a large pot of boiling water. Lower the heat, cover, and cook until tender when poked with a fork, 10 to 12 minutes.
- Drain the parsnip and sweet potato in a colander and allow them to cool.
- Add the fritter ingredients to a food processor and pulse until the mixture comes together, but still has texture.
- Preheat the oven to 400 degrees F and line a baking sheet with parchment paper.
- Stir together the crust ingredients in a small bowl. Spread this mixture on a small plate for dipping the fritters.
- Take about 2 to 3 tablespoons of the sweet potato and parsnip mixture and form it into a patty. Dip the patty into the sunflower seed crust mixture, and press it into the patty. Place patty on the prepared baking sheet, and repeat for remaining fritter and crust mixture. See recipe note**
- Bake the fritters in the preheated oven for 25 minutes, carefully flipping half-way through.
Make the Guacamole:
- Add the ingredients for the guac to a small bowl and mash together until desired consistency is achieved (I like leaving mine chunky). Taste for flavor and add more sea salt if desired.
- Serve sweet potato and parsnip fritters with the guacamole and a side salad or slaw.
Notes
*I used my Magic Bullet to grind the sunflower seeds.
**The fritters will want to crumble in your hands and during the flipping process, so handle them with care. If you are not sensitive to eggs, you can whisk up 1 egg in a bowl and add it to the sweet potato and parsnip mixture to ensure the fritters hold together better.
Nutrition
Serving: 1fritter (of 10), Calories: 89kcal, Carbohydrates: 10g, Protein: 3g, Fat: 5g, Fiber: 3g, Sugar: 2g