Sweet Potato Coconut Patties
scallions or spring onions
Juice and zest of 1 lime or lemon
unsweetened shredded coconut
flour + more for dusting the patties
Peel and shred the sweet potatoes. Sprinkle with the salt, place in a strainer and set aside for 15 minutes.
Finely chop the spring onions and (if you like) set some of the green portion aside to use as a garnish.
Place the lime juice and zest in a food processor with the coconut, spring onions and chili flakes. Pulse until finely chopped and fully mixed.
Squeeze the moisture out of the sweet potatoes, using a kitchen towel or paper towel if you need to.
Place the shredded sweet potato and the coconut mixture in a large bowl, and stir to combine.
In a small bowl, whisk the egg together with the extra yolk, then add it to the large bowl. Sift the flour on top of the mixture, and stir to combine everything to form a dough.
Form 8-12 balls of equal size, and gently press each one to form patties. Dust each with flour.
Coat a large pan with olive oil and place over medium heat. Fry the patties until golden-brown on both sides, about 8-10 minutes, flipping occasionally.