Ingredients

The following ingredients have 12 Servings
  • 4 cups grated peeled potatoes
  • 4 cups grated root vegetables ((e.g. turnips, radishes, kohlrabi, parsnips, sweet potatoes))
  • 1/2 cup diced onion
  • 4 eggs
  • 1/3 cup gluten-free flour
  • 2 tsp salt
  • 1 tbs avocado oil (or olive oil)

Instruction

  • Place the grated and diced vegetables in a large bowl.
  • Place a dry, non-fuzzy dish towel on the counter. Dump the vegetables onto the dish towel. Wrap it up and squeeze out as much liquid as possible. Repeat with another dish towel.
  • In the large bowl, mix together the eggs, flour, and salt. Add the dry vegetables to the bowl and stir to coat.
  • Heat a large, well-seasoned skillet over medium heat. Add the avocado oil. Shape 1/4 cup of batter into a patty and place it on the hot skillet. I use my hands to shape the patties. Repeat with the remaining batter.
  • Cook for 4-5 minutes on each side, until evenly browned. Serve warm.