Instructions for Fritters:

1. Prep the Sweet Potatoes:

   • Peel and grate the sweet potatoes using a box grater or a food processor with a grating attachment.

2. Mix the Fritter Batter:

   • In a large bowl, combine the grated sweet potatoes, chickpea flour, eggs, ground cumin, smoked paprika, chopped cilantro, salt, and pepper.
   • Mix well until all ingredients are fully combined. The mixture should hold together when pressed.

3. Form the Fritters:

   • Using your hands, take about 1/4 cup of the mixture and shape it into a patty. Repeat until all the mixture is used.

4. Cook the Fritters:

   • Heat olive oil in a large skillet over medium heat.
   • Once the oil is hot, add the fritters to the skillet, making sure not to overcrowd the pan.
   • Fry on each side for about 3-4 minutes, or until golden brown and crisp. Adjust the heat as necessary to avoid burning.
   • Remove the fritters from the skillet and place them on a plate lined with paper towels to drain excess oil.

Instructions for Guacamole:

1. Prepare the Avocados:

   • Cut the avocados in half, remove the pits, and scoop the flesh into a medium bowl.

2. Mash the Avocados:

   • Add lime juice, garlic powder, onion powder, salt, and pepper to the avocados.
   • Use a fork or a potato masher to mash the avocados until smooth or to your desired consistency.

3. Add Fresh Ingredients:

   • Stir in the diced red onion, cherry tomatoes, and chopped cilantro. Mix until well combined.

Assembly:

Ingredients:

• 1 cup fresh microgreens
• Lime wedges for serving

Instructions:

1. Plate the Fritters:

   • Place the sweet potato cakes on a serving plate.

2. Top with Guacamole:

   • Spread a generous helping of the creamy guacamole over each fritter.

3. Garnish:

   • Top with a handful of fresh microgreens for flavor and color.

4. Serve:

   • Serve immediately with lime wedges on the side for extra zest.

Enjoy your delicious and healthy Sweet Potato Fritters with Cream