These sweet potato latkes with lemon tahini sauce and avocado salsa make a clean, healthy and nutritious dish
Ingredients for the latkes:
2 medium russet potatoes
3 small sweet potatoes
1 medium yellow onion
salt and pepper to taste (use about 5 large pinches of salt)
juice of 1 lemon
6 egg whites
1 cup all-purpose flour
oil, for frying
Ingredients for the lemon tahini sauce:
½ cup Organic Tahini
⅓ cup water
¼ cup lemon juice
salt and pepper to taste
a pinch of fresh dill
Ingredients for the avocado salsa:
1 ripe avocado
½ cup cilantro
juice of 1 lime
5 tbs olive oil
salt and pepper
Shred the potatoes, sweet potatoes and onion using a food processor or mandolin. Add salt and squeeze out as much moisture as you can by pouring them into a cheese cloth and squeezing over the sink. Place in a large bowl; add pepper, lemon juice, egg whites, and flour. Mix well.
Heat about 1/4" of oil in a large pan over medium high heat, and then scoop spoonfuls of mixture - we use an ice cream scoop- into the pan. Flatten a bit with a spatula, and brown on both sides. Remove from the pan and pat off excess oil with paper towels.
For the tahini sauce, whisk the tahini, water and lemon juice together into a smooth sauce. Add salt and pepper to taste.
To make the avocado salsa, slice avocado and shallot into cubes and gently combine with all other ingredients. Adjust seasoning to taste.
Top the latkes with the tahini sauce and dill. Serve with avocado salsa on the side.