INGREDIENTS
4 cups
shredded sweet potato (I used a mix of white sweet potato and Asian yams)
1/2 cup
fine minced onion
2 tbsp
minced fresh dill
1/2 tsp
sea salt
2 tbsp
arrowroot flour
1
gelatin egg (mix 1 tbsp. of gelatin with 1 tbsp. of cold water, then whisk in 2 tbsp. of boiling water until frothy)
Oil or fat of choice (FOC) for frying