Sweet Potato/Parsnip Fritters with Chipotle Lime AvoMayo

Sweet Potato Parsnip Fritters

This season is all about comfort and soul food. However, these foods are often riddled with unhealthy fats, sugars and additives. As the weather dips, it seems health-conscious eaters are left longing for filling, wholesome meals. Thankfully one of our favorite cookbook authors (and owner of the vegan/sugar-free/gluten-free bakery Sweet Debbie's Organic Cupcakes in Los Angeles) has blessed us with an incredible sneak-peak recipe from her new cookbook:

Sweet, Savory & Free: Insanely Delicious Plant Based Recipes without Any of the Top 8 Food Allergens.

Enjoy this delicious recipe that will fill you up and nourish your sacral and root chakra- friendly- Sweet Potato/Parsnip fritters. 

 

DIRECTIONS - (Serves 4)

 

MUST HAVES

Fritter

1 medium sweet potato, peeled and sliced

1 medium parsnip, peeled and sliced

¼ cup chopped cilantro

2 teaspoons spicy mustard

¼ teaspoon sea salt

¼ teaspoon freshly ground black pepper

 

Crust

½ cup sunflower seeds, roughly ground (I use a coffee grinder)

1 tablespoon nutritional yeast

1 teaspoon chipotle chili powder

Chipotle Lime AvoMayo

1 medium avocado

¼ cup chopped cilantro

¼ cup water

3 tablespoons lime juice

1 teaspoon Grade B Maple Syrup

½ teaspoon chipotle chili powder

¼ teaspoon sea salt

¼ teaspoon freshly ground black pepper

 

MUST DO

  1. Preheat the oven to 400°F.  Line a 15 x 10-inch baking sheet with parchment paper.
  2. Add 4 cups of water to a large pot and bring to a boil. Add the sweet potato and parsnips and cook until tender, about 10 minutes.
  3. Drain the potatoes and parsnip. Add the potatoes, parsnip, cilantro, mustard, salt and pepper to a food processor. Pulse until the mixture is combined but is still has texture.
  4. To make the crust, whisk together the sunflower seeds, nutritional yeast and chipotle chili powder in a small bowl.
  5. Take about 2 tablespoons of the sweet potato/parsnip mixture and shape it into a fritter. Coat the fritter in the crust mixture on both sides.
  6. Place the fritter on the prepared baking sheet. Repeat this process until you have used up all the sweet potato/parsnip mixture.
  7. Bake the fritters until they are a light golden brown and crisp, about 25 minutes. Flip the fritter over halfway through baking.
  8. To make the mayo, add the avocado, cilantro, water, lime juice, maple syrup, chipotle chili powder, salt and black pepper to a food processor. Pulse until the mixture is smooth. Add more water if the mixture is too thick.
  9. Serve the fritters warm with a drizzle of the Chipotle Lime AvoMayo and a side of Creamy Cabbage and Apple Slaw (page 000)

 

Serving size: 4 fritters  CALORIES 380; TOTAL FAT 7.8g; PROTEIN 8.9g; CHOLESTEROL 0.0g; SODIUM 210mg; FIBER 9.4g; SUGARS 7.3g; TOTAL CARBOHYDRATE 36.1g

 

 

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Debbie Adler is an award-winning cookbook author and owner of the vegan/sugar-free/gluten-free bakery Sweet Debbie's Organic Cupcakes in Los Angeles. This recipe is from her new cookbook Sweet, Savory & Free: Insanely Delicious Plant Based Recipes without Any of the Top 8 Food Allergens.