INGREDIENTS- 2 medium purple sweet potato (if available; otherwise use whatever root vegetable you have! parsnips, celery root, potatoes all work well!)
- 2 large eggs
- 2 TBSP nettles powder (or Vitamineral Greens powder, or other UNFLAVORED greens powder)
- 1/2 cup chopped fresh herbs or 1 TBSP mixed dried herbs. I used rosemary, dill, parsley, sage, mint and thyme, and it was divine.
- Salt and pepper to taste.
- Oil or butter for pan-frying.
DIRECTIONS
Set your oven to warm, and place a cookie sheet or pyrex in it.
Grate the sweet potatoes in a Cuisinart or by hand and place in a bowl. I use purple sweet potatoes as they are very dense and fragrant, and stand up to the nettles nicely. They are also not too water-y, which makes pan frying easier.
Add chopped or dried herbs and about 1/2-1 tsp salt to the shredded sweet potato and toss thoroughly.
In another bowl, beat the eggs, and then mix in the nettles powder. Beat gently until thoroughly mixed.
Add the egg + nettle powder mixture to the bowl of shredded sweets, and mix thoroughly.
Meanwhile, in a cast iron or heavy-bottomed pan, heat butter or oil of choice over medium heat (I used a combination of duck fat and cultured butter, but I have also used straight olive oil). You want the oil sizzling a bit but not burning!
Scoop out about 2 TBSP of the mixture and flatten into a little latke-plantcake.
Allow to cook a few minutes on one side, and then flip. Cook a few minutes on the other side, and then move to the oven to keep warm. Cook your plantcakes in batches, adding more cooking oil if necessary.
Serve with plain non-dairy or regular yogurt, or this Ranch-ish dressing and some hot sauce for a decadent treat!