Sunshine Potato Cakes (grain, egg and gluten free)

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Amy:

I came up with this little beauty of a recipe out of necessity.  As they say necessity is the mother of invention!  My hubby has now been prescribed a fairly restrictive diet for the next number of months which basically excludes a lot of common foods.  Since we were out at a hockey tourament this weekend he needed something quick, filling and tasty to snack on.  This is based on one of Tabitha’s recipes – sweet potato chickpea cakes, just adapted.

Ingredients:

1 sweet potato (medium sized), peeled and cubed

1 medium potato, cubed

1 can chickpeas, rinsed

2 handfuls of torn spinach or other vegetable

2 tbsp ground flaxseed mixed with 4 tbsp of water (let it thicken for 5 minutes)

2 tbsp sunflower seeds

2 tbsp sunflower seed butter

1 tsp each garlic power, curry powder, onion powder and tumeric

Salt and pepper

Directions:

1. Heat sweet potatoes and potatoes in the microwave, covered (add a splash of water) until softened (about 8-9 minutes).  Add chickpeas and spinach and microwave for another minute to soften.  Meanwhile start preparing the flaxseed egg replacer in a small bowl.  Let stand until thickened.

2. Mash together either with a potato masher or an immersion blender.

3. Add the remaining ingredients and stir well to combine.

4. Preheat oven to 350 and cover a baking sheet with parchment paper.  Using a small ice cream scoop portion out potato mixture on baking pan.  Flatten slightly with a fork and spray with oil.

5. Bake in preheated oven for ~30 minutes or until browned slightly.  Enjoy!

…Could also be fried in an oiled pan for a delicious treat as well….

 

 

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