Potato Noodle Cakes

Name: Potato Noodle Cakes
Ingredients: 2 medium yukon potatoes; 1 large sweet potato; 1/3 cup yellow onions, diced; 2 large eggs, whisked; 1/2 cup almond meal; 4 cloves garlic, minced; 1 tablespoon olive oil; 1 1/2 teaspoons sea salt; 2 teaspoons dried thyme; 2 teaspoons dried basil

10 ingredients

6 steps

Ingredients

2 medium yukon potatoes
1 large sweet potato
1/3 cup yellow onions, diced
2 large eggs, whisked
1/2 cup almond meal
4 cloves garlic, minced
1 tablespoon olive oil
1 1/2 teaspoons sea salt
2 teaspoons dried thyme
2 teaspoons dried basil

Directions

1

Preheat oven to 375°F. Grease one or two muffin pans with olive oil or cooking spray. Be sure to grease the cups liberally, as this will help the cakes come out more cleanly.
2

Peel the sweet potato. I like to leave the skin on for yukon potatoes, but feel free to peel them.
3

Using a spiralizer or a julienne peeler, cut the potatoes into noodles. Place the noodles in a large mixing bowl.
4

Mix in the rest of the ingredients into the bowl.
5

Fill each of the muffin cups with the potato noodles and place into the oven.
6

Bake for about 30 to 35 minutes, or until the potato noodles start to brown.