1/2 cup cooked and mashed sweet potato
4 spring onion - chopped
Salt and pepper
1 beaten egg
1/4 teaspoon xanthan gum
1/4 teaspoon baking powder
Combine all the ingredients and drop spoonful into shallow oil. Fry on medium-low for 2 minutes before flipping over. Using a spatula gently flatten the cakes and cook for 2 minutes.
*Add turmeric, cumin and mustard seeds to serve them with curry.
*Add sharp cheddar with onion and bacon
Recipe credit: Jeanette's Low Carb