Crispy Rosemary Sweet Potato Cakes

Time: 30 minutes
Serves: 4

Ingredients: 

4 large sweet potatoes

FOR THE BATTER
375 ml (1 1⁄2 cups) filtered water|
270 g (2 1⁄4 cups) arrowroot or tapioca flour 
100 g (1 cup) almond meal
1 1⁄2 tablespoons sea salt
1 1⁄2 teaspoons dried rosemary
250 ml (1 cup) RAW C coconut oil

TO SERVE
Pinch salt
1 teaspoon dried rosemary 
UNDIVIDED FOOD CO tomato sauce (optional)

Method: 

Get started by slicing the sweet potatoes. Using a sharp knife, cut them on a slight angle into 7–10 mm thick ovals. Try to make them as equal as possible.

Lower the sweet potato slices into a large saucepan of boiling water and cook for 2–3 minutes. Drain and spread out to cool.

While the potato slices cool, make the batter. Mix together the water, arrowroot or tapioca flour, almond meal, salt and rosemary in a bowl to form a smooth batter. Transfer the batter to the fridge and leave for 5–10 minutes, or until the potato slices are cool enough to handle.

Heat the coconut oil in a large heavy-based frying pan over medium-high heat until a bit of leftover batter sizzles when dropped in. Working in batches, dip each potato slice into the prepared batter to coat well, let the excess drip off, then carefully lower into the oil and fry for 3–4 minutes on each side, or until golden brown all over. Transfer the cooked potato cakes to some paper towel to drain.

Serve the potato cakes straight away with a generous sprinkling of salt and some healthy tomato sauce, if you wish.