On the weekend I wanted something starchy and crunchy to go with my eggs, and as I am no longer eating wheat and aiming to eat even more vegetables, I came with this recipe, which was requested on my Facebook page (onya Karl!).
These are an easy way to get in at least one serve of your minimum 5 serves of veggies a day, and they fancy up your brekkie a bit, so you can have a cafe-style breakfast on the cheap!
1 sweet potato, washed, skin on
1 zucchini, washed, skin on
2 cloves garlic
Pinch of salt (Murray River Pink Salt is my fave, but Himalayan or Sea Salt are good too)
1 tsp dried rosemary or oregano
Ground black pepper
2tbl Rice bran oil
Preheat oven to 200ºC
Brush a large oven tray/dish with 1Tbl rice bran oil. Set aside.
In a large bowl, grate the sweet potato and zucchini, leaving the skin on. Sprinkle over crushed garlic, salt, pepper and herbs.
In a separate bowl, crack the egg and whisk with a fork before adding to the grated vegetables. Combine, using your hands.
Use your hands to create patties of heaped dessert spoons of you mixture and place immediately onto tray. The mixture will be quite moist and wont stick together the same way as patties with flour in them would, but it does the job. You may also have some fluid left in the bottom of your bowl (add more eggs to this and cook up some scrambled eggs to pair with them – yum!!)
My mix made around 9 patties.
Drizzle 1tbl rice bran oil on top of the patties. Place in the oven and cook until golden brown. At least 10 minutes.
These patties go great with grilled tomatoes, or, I would imagine, a lovely homemade tomato relish, along with scrambled or poached eggs and spinach. Make sure you serve them piping hot and straight out of the oven.