Sweet Potato Kale Latkes with Lemon Green Onion Parsley Sauce

• Vegetarian

• Produce

  • 2 cups Baby kale
  • 1/2 cup Green onion
  • 1 tsp Lemon, zest
  • 1/4 cup Parsley
  • 1/2 Red onion
  • 1 1/2 lbs Sweet potatoes

• Condiments

  • 1 tsp Lemon juice
  • 1 Sauce, Creamy

• Baking & Spices

  • 1/4 tsp Paprika, smoked
  • 2 Sea salt and pepper

• Oils & Vinegars

  • 1 Grapeseed oil

• Nuts & Seeds

  • 3 tbsp Flaxseeds, ground

• Bread & Baked Goods

  • 1 Latkes

• Dairy

  • 1/2 cup Pecorino romano
  • 1/2 cup Sheep's milk yogurt, plain

• Liquids

  • 9 tbsp Water, filtered

Found on furtherfood.com

Description

Ingredients

• Latkes
• 3 tablespoons ground flaxseeds
• 9 tablespoons filtered water
• 1 1/2 pounds sweet potatoes
• 2 cups baby kale, finely chopped
• 1/2 red onion, finely chopped
• 1/4 teaspoon smoked paprika
• Sea salt and pepper to taste
• 1/2 cup pecorino romano, grated (optional – omit to make it vegan)
• Grapeseed oil (or coconut oil) for cooking
• Creamy Sauce1/2 cup plain sheep’s milk yogurt (or greek yogurt, sour cream, goat yogurt)1/2 cup green onion, finely sliced1/4 cup parsley, chopped1 teaspoon lemon juice1 teaspoon lemon zestSea salt and pepper to taste
• Creamy Sauce
• 1/2 cup plain sheep’s milk yogurt (or greek yogurt, sour cream, goat yogurt)
• 1/2 cup green onion, finely sliced
• 1/4 cup parsley, chopped
• 1 teaspoon lemon juice
• 1 teaspoon lemon zest
• Sea salt and pepper to taste

Directions

• In a small bowl, add your three tablespoons of ground flaxseeds and the nine tablespoons of water. Give it a stir and set it aside to thicken. Clean the sweet potatoes, peel and grate them on a box grater. Place the grated sweet potatoes in a large bowl. I used baby kale in this case, but you can also use regular kale, just make sure to chop it finely. Add the chopped kale and chopped red onion into the bowl as well. Add the flaxseed mixture, the smoked paprika, sea salt and pepper and stir to combine. At this point, you can stir in the cheese. Skip it, if you want to keep the latkes vegan. In a large skillet, heat the grapeseed oil to medium. Using a large ice cream scoop, drop the sweet potato mixture into the heated oil. Gently pat the mixture down. It may seem as if the mixture won’t hold together, but it will. Turn the heat down to low and gently let the latkes brown, about 4 minutes and then flip over for another 3 to 4 minutes or until golden brown. To make the dipping sauce simply add the yogurt, green onion, parsley, lemon juice and zest, sea salt and pepper to a bowl, stir and it’s ready to eat.