SERVES 2 TO 4
1 small sweet potato, thinly sliced
2 tablespoons MCT, macadamia nut, or olive oil, separated
Sea salt to taste
¼ teaspoon black pepper
2 cups mushrooms, cut into small slices
1 cup chopped onion or leek
1 to 2 garlic cloves
¼ cup walnuts or macadamia nuts, toasted
¾ cup almond flour
1 tablespoon fresh parsley, finely chopped
1 large pastured egg
1 teaspoon chia or flaxseeds
1 teaspoon fresh ginger, chopped
¼ teaspoon red pepper flakes
¼ teaspoon oregano
¼ teaspoon thyme
Preheat the oven to 400°F and line a baking tray with parchment paper.
Toss the sweet potato with 1 tablespoon oil and season lightly with salt and pepper. Roast for about 15 minutes, until tender.
In a large skillet, caramelize the mushrooms and onions together with the remaining 1 tablespoon oil. Cook until soft. Set aside to cool down.
Place the mushrooms, onions, 1 cup of the cooked sweet potato, garlic, nuts, almond flour, parsley, egg, and chia or flaxseeds in the food processor. Season with the ginger, red pepper flakes, oregano, and thyme, and pulse a few times just until combined.
Lower the oven temperature to 350°F and line the baking tray with a new sheet of parchment paper.
Form small patties of the mushroom/sweet potato mixture. You should get about 6 to 8 patties. Bake for about 30 minutes or until the patties are firm and slightly toasted.
Serve warm with a side salad.