Sweet Potato Cakes

Our vegetarian option, Sweet Potato Cakes, are a great way to pack more veggies into your diet and go great as a side for breakfast, lunch, or dinner. Made with roasted sweet potatoes, we make a mash and pack it with steamed broccoli, and a saute of carrots, red bell pepper, corns, onions, and garlic. Our favorite way to eat them is with a runny yoke egg on top for breakfast.

INGREDIENTS: SWEET POTATOES, BROCCOLI, CARROTS, CORN, RED PEPPER, ONION, CHICKPEA FLOUR, EGGS, OLIVE OIL, GARLIC, SPICES

CONTAINS: EGGS.

SUGGESTED HEATING INSTRUCTIONS: THAW. WARM UP OLIVE OIL OR BUTTER OVER MEDIUM HEAT IN FRYING PAN. COOK ONE SIDE 5-7 MINS. FLIP. REPEAT TO REACH INTERNAL TEMP OF 165F GOOD FOR 7 DAYS REFRIGERATED