Sweet Potato and Parsnip Fritters Recipe

There is a recipe for a delicious gluten-free fritter that is made with all nutritional ingredients.

Fritters: – 1 medium sweet potato peeled and sliced – 1 medium parsnip peeled and sliced – 2 teaspoons stone ground mustard – 1/4 teaspoon sea salt Crust: – 1/2 cup sunflower seeds roughly ground* – 1.5 tablespoons nutritional yeast – 1/2 teaspoon chipotle chili powder Chipotle Guacamole – 1 medium avocado peeled and pitted – 2 tablespoons fresh lime juice – 1/2 teaspoon chipotle chili powder – 1/4 teaspoon sea salt



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Add sweet potato and parsnip to a big saucepan of boiling water. Lower the heat, cover, and cook 10–12 minutes until fork-tender.

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Drain and chill parsnips and sweet potatoes in a colander. Pulse the fritter ingredients in a food processor until combined but still chunky.

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Pre-heat the oven to 400°F and prepare a baking sheet with parchment.

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Mix the crust ingredients in a small bowl. Put this mixture on a small plate for dipping fritters.

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Make a patty using 2–3 teaspoons of sweet potato and parsnip mixture. Press sunflower seed crust into the patty after dipping. 

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Put patty on baking sheet and repeat with remaining fritter and crust mixture. S

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Carefully flip the fritters halfway through 25 minutes in the preheated oven.

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Mash the guac ingredients in a small bowl till desired consistency (I like chunky). Taste and add sea salt if needed.

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Serve sweet potato and parsnip fritters with guacamole and lettuce or slaw.

Serving: 1of 6 | Calories: 155kcal | Carbohydrates: 4g | Protein: 21g | Fat: 6g | Fiber: 2g | Sugar: 2g 


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