1
["Blend 2 carrots & 1 large or 2 small yams/sweet potatoes (yams are lower in sugar) on low speed or use food processor (vita mix:1-2) until only small shreds.", "Add in 2 cups spinach at very end just to break into smaller pieces, not mush!", "Scoop out mixture into bowl.", "Blend on low: 1 c almond meal and 2/3c gluten free flour or sift.", "Add in 2 eggs and teaspoon of water until well mixed to mixture, should be a little thicker than batter (gluten free flours vary in ingredients, so I always add water until it all sticks together).Scoop out into bowl with veggies, and mix with your hands to coat well, or use utensil of choice to be less efficient;) (sprinkle in a little water or oil if dry, add in almond meal if too moist).", "EGG-LESS***Variation: omit eggs and add a little water and flour, as long as mixture sticks a little you are good to go.", "Scoop out palm sized amount or smaller and flatten, use the other 1/2 cup of almond meal (flour and almond meal makes it extra crispy) to coat outside of patties.", "It will fall apart easily-it's ok!", "Pan fry in safflower oil, or grapeseed oil, never in olive oil.", "The patties should be ""lacy"" thin for frittatas, remember they will stick together once in the oil-I usually slide a patty off a spatula into the oil, gently press ""drifters"" back into frittata edges -- Let drain on paper bags/kitchen paper/paper towels, wrap any extra frittatas in wax paper to separate and freeze.", "Keeps in fridge well 3-5 days.", "Top with a slice of butter and/or avocado slices.", "Kids liked putting ketchup on top like hash browns -- protein (almond meal), veggies, and good oils-what more could you ask for?!", "I've made variations of these by using diff combos veges.", "Works great with leftover vege's!"]
