2 medium sized sweet potatoes, peeled and quartered 1/4 cup oat flour 1/4 cup panko bread crumbs 1/4 cup onions, finely chopped 1/4 cup zucchini, shredded and squeezed dry salt and pepper, to taste 1-2 dashes ground cayenne 1/4 cup cooked corn, drained
1. Cook sweet potato in boiling water until tender, about 20 minutes. When the potatoes are done, mash them in a medium sized bowl. 2. Add the oat flour, panko, onions, zucchini, salt, pepper, and cayenne. Fold in the corn making sure the kernels stay whole. 3. Using cooking spray on a nonstick skillet, cook on medium heat about 4 minutes on each side. Source of recipe: Always looking to use up leftovers, I came up with this.