Bermunchies: Sweet Potato Cakes

• 1 cup sweet potato, peeled and shredded
• 1 cup carrots, peeled and shredded
• 4 teaspoons coconut flour
• 3 eggs
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground ginger
• 1/4 teaspoon sea salt
• dash of nutmeg
• coconut oil for cooking

1. In a large mixing bowl add coconut flour, cinnamon, ginger, nutmeg, and salt and whisk to combine. Add shredded sweet potato and carrots and toss to evenly coat with coconut flour mixture.
2. In a small bowl, whisk the eggs together. Add to sweet potato and carrots and mix to evenly incorporate.
3. Heat a large skillet over medium heat and add coconut oil, just enough to slightly cover the bottom of skillet. Spoon the mixture into cakes that are about 4 to 6 diameters and cook for about 2 to 3 minutes on each side or until golden. Only flip once like you would a pancake.
4. Makes about 6 to 8 cakes, depends on the size you make them.
5. Serve on its own or as we like it; in a lettuce wrap topped with onion, tomato and avocado!

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