Farming is our Heritage

sweet potato almond fritters


Mikaela Reuben’s Plant-Based Recipes for California Almonds


Optional for dipping: hummus or tahini sauce


Position a middle rack in the oven and preheat to 375°.

In a mixing bowl, combine sweet potato, onion, garlic, salt, almond meal/flour, cilantro and pepper. Stir in eggs.

Using clean hands, mix the contents of the bowl together well, then scoop heaping tablespoons of packed-puck shaped fritters and place equidistant from one another onto a cookie sheet that is greased with one tablespoon of olive oil. Sprinkle the tops of the fritters with sliced almonds.

Bake for 30 minutes, then turn over each with a spatula. Place back in the oven for an additional five minutes. Let cool for five minutes and serve. Enjoy the fritters on their own or with hummus or soy-based sauce for dipping.