|Home > Nutrition > Healthy Recipes > Sweet Potato Cakes|
Nutrition Information:Calories: 270
Protein: 11 g
Carbs: 44 g
Fat: 6 g
Saturated Fat: 1 g
Sodium: 95 mg
Fiber: 3 g
|1||In a large bowl, mix the sweet potatoes, zucchini, onions, lemon juice, herb blend, egg, flour, and parsley.|
|2||In a large no-stick frying pan or griddle over medium-high heat, warm 2 tsp of the oil. Drop a large Tbsp of the batter into the pan and spread it with a spatula to form a thin pancake.|
|3||Add more batter to fill the pan without crowding the pancakes.|
|4||Cook for about 2 minutes per side, or until golden and crispy. Remove from the pan and keep warm.|
|5||Repeat, adding the remaining 4 tsp oil as needed, until all the batter has been used.|
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Meghan Tiernan (MS, RD, LDN) is a registered dietitian with a passion for helping others achieve a healthy lifestyle. She strives to help others learn the most nutritious way to eat, in order to achieve good health.
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