Sweet Potato and Chickpea Fritters with Mushroom Immunity Blend (Vegetarian, Gluten Free)
Ingredients:
- 1-2 Sweet potatoes
- 1 can chickpeas
- 1 egg
- 1 small shallot minced
- 3/4 cup gluten-free Panko crumbs
- 1 tsp Mushroom Immunity 8 Extract Blend
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1/2 tsp chilli powder
- 1/2 smoked paprika
- 1/2 tsp salt
- 1 tbsp olive oil
- Parsley for garnish (optional)
Directions:
- Start by peeling the sweet potatoes and cutting them into 3 pieces. Boil in a large pot until tender. Remove from heat and drain. Set aside to cool. Note: you can do this the day before. Store in a pyrex and keep in the fridge until ready to use.
- In a small pan over medium-low heat sauté the shallots with a splash of olive oil a pinch of salt until they start to brown.
- After rinsing the garbanzo beans place them in a large mixing bowl along with the sweet potatoes and mash them together until well combined.
- Add the shallots, Mushroom Immunity blend powder and remainder of the ingredients (except for the olive oil) into the bowl and mix to combine.
- Heat up the olive oil in a large pan over medium heat. Scoop the mixture out using a tablespoon, flatten and form into a patty in your palm then gently place on the pan. You can cook up to 4 patties at a time. Fry for 5 minutes per side or until golden brown. Place patties on a paper towel-lined plate and repeat.
- Serve over a salad or garnish with parsley and eat them on their own with your favourite dipping sauce.
- Enjoy your delicious Sweet Potato and Chickpea fritters with Mushroom Immunity!
