Thai sweet potato paddies
3 medium sweet potato grated (skin can be left on if organic)
2 table spoons of coconut oil
Zest of 1 lime
1 cup of finely chopped coriander
2 organic free range eggs beaten (you can also use flax eggs)
1 tbsp of fresh chopped coriander
2 tbsp of buckwheat flour
2 tbsp of almond meal
1 tbsp of honey
1 tsp of celtic salt
1 kaffir lime chopped finely (I use a mortar and pestle to enhance the flavour)
1/2 leak chopped finely
1 clove of garlic crushed
1/2 tsp of ginger power
1/2 tsp of turmeric powder
White sesame for rolling in (optional)
Pre-heat the oven to 180 (fan-forced).
Line baking tray with baking paper.
Grate sweet potato, place in a bowl and mix in 1 tsp of sea salt. Leave for 15 minutes. Then, drain the sweet potato by squeezing with a towel (I use a hemp cloth- cotton or even a chux is fine). Use some strength here! Discard liquid.
In a fry pan on medium heat, add coconut oil, leak, garlic, ginger and turmeric powder.
Mix everything together in a large bowl.
Using wet hands create paddies and place on a lined tray
Roll in white sesame (optional)
Place in oven for approx. 25 minutes. Check if it needs a little longer (should be brown on the bottom)
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