Sweet Potato Parsnip Fritters and Chipotle Lime AvoMayo | Interview with Debbie Adler
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Sweet Potato Parsnip Fritters with Chipotle Lime AvoMayo
Debbie will show you how to make these mouthwatering fritters that offer all the essential nutrients, proteins and beta-carotene you could ever ask for. They feature a crisp and flavorful crust and come with a chipotle lime avo-mayo dip.
Debbie Adler is a plant-based chef and cookbook author of the award-winning cookbooks Sweet Debbie’s Organic Treats and Sweet, Savory & Free. Debbie and her recipes have appeared on NBC’s Nightly News and have been featured in national magazines and newspapers such as Pilates Style, Simply Gluten-free, Allergic Living, the Los Angeles Times and The New York Times. You can sign up for 18 of her plant powerful award-winning recipes by going to https://www.debbieadler.tv/
Sweet Potato/Parsnip Fritters with Chipotle Lime AvoMayo
By Debbie Adler
Serves 4
Must Have
Fritter
1 medium sweet potato, peeled and sliced
1 medium parsnip, peeled and sliced
¼ cup chopped cilantro
2 teaspoons spicy mustard
¼ teaspoon freshly ground black pepper
Crust
½ cup sunflower seeds, roughly ground (I use a coffee grinder)
1 tablespoon nutritional yeast
1 teaspoon chipotle chili powder
Chipotle Lime AvoMayo
1 medium avocado
¼ cup chopped cilantro
¼ cup water
3 tablespoons lime juice
1 teaspoon coconut nectar
½ teaspoon chipotle chili powder
¼ teaspoon freshly ground black pepper
Must Do
1. Preheat the oven to 400°F. Line a 15 x 10-inch baking sheet with parchment paper.
2. Add 4 cups of water to a large pot and bring to a boil. Add the sweet potato and parsnips and cook until tender, about 10 minutes.
3. Drain the potatoes and parsnip. Add the potatoes, parsnip, cilantro, mustard, and pepper to a food processor. Pulse until the mixture is combined but still has texture.
4. To make the crust, whisk together the sunflower seeds, nutritional yeast and chipotle chili powder in a small bowl.
5. Take about 2 tablespoons of the sweet potato/parsnip mixture and shape it into a fritter. Coat the fritter in the crust mixture on both sides.
6. Place the fritter on the prepared baking sheet. Repeat this process until you have used up all the sweet potato/parsnip mixture.
7. Bake the fritters until they are a light golden brown and crisp, about 25 minutes. Flip the fritter over halfway through baking.
8. To make the mayo, add the avocado, cilantro, water, lime juice, coconut nectar, chipotle chili powder, and black pepper to a food processor. Pulse until the mixture is smooth. Add more water if the mixture is too thick.
9. Serve the fritters warm with a drizzle of the Chipotle Lime AvoMayo.
You can get Debbie's wonderful book here: https://www.amazon.com/dp/1944648046?ref=exp_chefaj_dp_vv_d