½ tsp salt, ½ tsp black pepper, 1 tsp onion powder, ½ tsp basil, ½ tsp rosemary, ¼ tsp chili powder
Add almond flour.
1 cup almond flour
Add an egg.
Combine all ingredients together with a spatula or spoon. Let it sit 5 minutes.
Meanwhile, on a medium heat the oil in a large pan. Form the cutlets from the sweet potato mix with wet hands. Fry 5 minutes until brown and crispy.
Flip and fry on the other side 5 minutes more until brown and crispy.
4 tbsp sunflower oil
You can freeze them in a freezer safe container up to 6 months. Reheat in the oven, preheated to 180 C / 355 F for 15 minutes.Refrigerate fritters up to 5 days, but keep in mind that they won't taste as good and crispy as freshly cooked.Adjust the cooking time, depending on the size of fritters.Skip or change the spices, depending on what you have in your pantry.