Cattail Root Cakes

Cattail Root Cakes are a delightful Paleo breakfast dish that showcases the unique flavor and texture of cattail roots. These gluten-free cakes are not only nutritious but also offer a taste of traditional American foraging.

Ingredients

• Cattail roots - 200 grams
• Almond flour - 50 grams
• Eggs - 2 large
• Green onions - 2 tablespoons, finely chopped
• Garlic powder - 1 teaspoon
• Salt - 1/2 teaspoon
• Black pepper - 1/4 teaspoon
• Coconut oil - 2 tablespoons (for frying)

Steps

1. Thoroughly wash and peel the cattail roots, then chop them into small pieces.
2. Boil the chopped cattail roots in water for about 10 minutes until tender, then drain and let cool.
3. In a mixing bowl, mash the cooked cattail roots with a fork until somewhat smooth but still slightly chunky.
4. Add almond flour, eggs, chopped green onions, garlic powder, salt, and black pepper to the mashed cattail roots. Mix well until all ingredients are combined.
5. Heat coconut oil in a skillet over medium heat.
6. Scoop about 1/4 cup of the mixture for each cake and form into patties.
7. Fry the patties in the skillet for about 4-5 minutes on each side until golden brown and cooked through.
8. Serve hot, optionally garnished with additional green onions or a side of fresh fruit.

Nutrition

• Calories: 250
• Protein: 10 g
• Carbs: 20 g
• Fiber: 5 g
• Sugar: 1 g
• Sodium: 300 mg
• Cholesterol: 180 mg
• Total Fat: 18 g
• Saturated Fat: 9 g
• Unsaturated Fat: 9 g
• Water: 0.3 L

Health Benefits

• Rich in dietary fiber, promoting digestive health.
• A good source of vitamins and minerals, enhancing overall nutrition.

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