Potato Noodle Cakes

Mini cakes made with yukon potato and sweet potato noodles

2 medium-sized yukon potatoes (about 2 1/2 – 3 cups)
1 large sweet potato (about 2 1/2 – 3 cups)
1/3 cup yellow onions, diced
2 eggs, whisked
1/2 cup almond meal
4 cloves of garlic, minced
1 TBS olive oil
1 1/2 tsp sea salt
2 tsp dried thyme
2 tsp dried basil

View the full recipe at Healthy Nibbles & Bits →