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Ham & Root Veggie Cakes

Prep Time10 mins
Cook Time30 mins
Course: Main Course
Servings: 12 cakes
Author: Suzie Bauer

Ingredients

  • 1 cup leftover ham diced small
  • 2 cups shredded sweet potato
  • 1 cup shredded parsnips
  • 3 eggs whisked
  • 3 tbsp coconut flour
  • 2 tbsp chives chopped
  • 1 tsp sea salt if you have a salty ham, cut back here
  • 2 tbsp coconut oil and more as needed

Instructions

  • In a large bowl, combine all the ingredients except the coconut oil.
  • Heat a large skillet over medium heat and melt 2 Tbsp of coconut oil.
  • When the pan is hot, scoop about 1/3 cup of the mixture and flatten in your hand to about the size of your palm.
  • Place the cakes in the pan, careful to not overcrowd the pan, and cook for 3-5 minutes on each side until golden brown.
  • Add more coconut oil as necessary to keep the pan from getting dry.