Root Vegetable Hashbrowns
4 Tbsp chia seed
1/4 cup water
1 medium sweet potato (300g), peeled and grated on coarse side of box grater
1/4 of medium turnip (300g), peeled and grated on coarse side of box grater
1/2 medium red onion, minced
4 cloves garlic, minced
2 tsp fine Himalayan sea salt
2-3 Tbsp Coconut oil or ghee, for frying
Method: Preheat oven to 250-degrees. Line a sheet pan with parchment paper.
In a small bowl, combine chia seed with water and set aside to gel (5 minutes).
Mix grated vegetables with garlic and salt all together in a bowl. When chia has gelled, using hands, work it evenly throughout the vegetable mixture. Divide into 6 even portions, forming each portion into a ball.
Place large frypan over medium heat. Melt the oil. When oil is hot, place each ball into the oil and press it down into a patty - like a hamburger. Fry until golden on each side. Transfer cooked hash browns to prepared cookie sheet and place into warm oven until serving time.
NB - if you are really trying to keep your carbs low, use 600g turnip and eliminate the sweet potato.
- makes 6