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  • Michelle Dixon

Sweet Potato Stack


Nutritional information is for 1 serving.


Ingredients

1/2 large sweet

3tsb grated chedder cheese

2tsb chopped fresh parsley

1tsb dried oregano

2tsb spring onion

2tsb all purpose flour

1tsb Olive Oil

And a sprinkling of sea salt and cracked pepper


Method


Chop sweet potato into chunks and boil in salted water for 15-20 or until tender enough to pierce with a fork.


Next, drain the sweet and transfer them to a medium sized mixing bowl. Mash with a masher or fork until they are smooth.


Add the cheese, herbs and spring onion. Mix well to combine.


Stir through the and add a generous sprinkling of salt and pepper.


Sprinkle some extra flour on a plate. Make 4-5 balls out of the mixture and roll them gently in the flour to coat.


Bring a pan to medium and add olive . place sweet potato balls in the pan and gently press on them with a spatula to turn them into a flat pattie shape.


Cook on low-medium heat for 3mins, flip, and cook for an additional 3mins.


Serve with a little salad and some chutney if you have some.

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