300g peeled and grated sweet potato
1 egg at room temperature
DigestEasy or Relief for egg
Salt and pepper to taste
½ tablespoon Rice bran oil
Squeeze excess moisture out of the grated sweet potato using a sieve, and put the solid in a bowl. Add the egg (treated with a little DigestEasy OR Relief with a little oil) and salt and pepper, and mix well. Heat the oil in a non-stick frypan to medium. Divide the sweet potato mix in four and shape into four patties. Cook for 2 minutes using a spatula to flatten slightly until underside is golden. Flip over and cook other side until crisp and golden. Serve with one or two 6 or 8 minute boiled eggs with a set but not hard yolk.
NB: sweet potato is a safe vegetable for people with intolerance to proline-rich proteins.