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These are a tasty treat and a great way to use up baby spinach leaves. It’s a variation of an egg free version here

INGREDIENTS

  • 2 medium sweet potatoes, peeled and chopped into large chunks
  • baby spinach leaves
  • thyme
  • 2 tablespoons coconut oil
  • 2 tablespoons coconut flour
  • 1 egg (leave out for vegan and halve the flour)
  • salt
  • pepper
  • 1 large onion, diced
  • 2 cloves garlic, crushed
  • 1 tablespoon lemon juice
  • orange or lemon rind, finely grated into zest
  • 1 chilli, sliced (leave the seeds in for extra zing)

METHOD

Boil the sweet potato until cooked through (you can try piercing it with a fork). Steam the spinach, or pour boiling water over it (which is my cheats way of steaming it). Rinse the spinach in cold water and drain the excess liquid by squeezing it out with your hands. Chop it up. Meanwhile, fry the onion and garlic in a frying pan. Add the spinach, thyme, lemon zest, lemon juice and fry

Meanwhile, fry the onion and garlic in a frying pan in 1 tablespoon of the coconut oil. Add the spinach, thyme, lemon zest, lemon juice and fry for for 5 minutes. 

When the potatoes are done, mash them and sprinkle the coconut flour over the top. Add the spinach and onion mix and mix. Make a well and add the egg. Whisk it with a fork quickly , then stir through the mixture. If you need to add a bit more flour to help bind the ingredients do that. Put the other tablespoon of coconut oil in the same frypan you used before and when hot add small (half tablespoon sized) drops of mixture into the pan. Turn and fry the other side, squishing them a bit flat.

These savoury snacks have a mildly sweet flavour from the coconut flour. You can eat them in a broth, like dumplings, or on their own.

 

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