4 C Shredded Sweet Potatoes
2 Eggs (or Egg Replacement 1T Flax meal + 3T Water = 1 Egg)
1 Garlic Clove, minced or pressed
1 T Butter, Melted (Can Omit if you want to save calories and fat)
¼ C Frank’s Red Hot
2 T Brown Rice Flour (Or any flour; Brown Rice Flour is Gluten Free)
Freshly Ground Black Pepper (1/2 tsp. or about 20 turns of pepper mill)
Extra Virgin Olive Oil
Black Beans, rinsed and drained
Blue Cheese Yogurt (recipe below)
Heat oven to 425.
Melt butter in microwave; set aside to cool (if the butter’s too hot, you’ll scramble your eggs!)
In large mixing bowl combine potatoes, eggs, garlic, butter, Frank’s Red Hot, Black Pepper and mix well with fork. Add Brown Rice Flour and mix well. You can add a little more flour if you feel you need to thicken to make sure the potato pancakes bind well.
In the interest of time, I baked them all at the same time in the oven, but you can absolutely fry them up crispy golden.
Line a baking sheet with parchment paper (or foil) and generously coat with olive oil, almost enough to “fry” them. Portion the batter into any size potato cake you like and flatten. I lined up 8 potato cakes on a 9 x 13 size cookie sheet.
Bake in oven about 8-12 minutes per side. Just keep and eye on them for desired crispness, every oven is different and I used my convection setting.
While the potato cakes are baking, mix 1 4oz container of crumbled blue cheese with 2 cups Greek Yogurt (FAGE!!) and combine in food processor until creamy or blend well with hand mixer or fork.
Once Potato Cakes are done plate up and top with black beans for protein and top with blue cheese yogurt and ENJOY!! For added HEAT, add extra Franks Red Hot or Tabasco. TIP: Once you bake or fry up you can freeze for later. TIP: Portion up into smaller baby cakes and serve as appetizers! Hosting a party? Double or triple the batch, make ahead and freeze ☺Yogurt can be made 3-4 days in advance.