By Chef Monique Santua of Gastromonique
1 sweet potato from Manheim Market Gardens
1 carrot from Springfield Farm & Byccombe Natural Solutions
2-3 romanesco leaves from f-stop farm
1 egg from Green Hen Farm beaten
1 tsp flour
1 tsp salt
1 tbs coconut oil
Using a japanese mandolin or a large holed grater, shred the carrots and sweet potatoes. Combine shredded carrots and sweet potato in a bowl with salt and mix. Let sit for 2 minutes.
While carrots and sweet potatoes are sitting, thinly slice onions and romanesco leaves and set aside.
Squeeze and discard all the liquid out of the carrot-sweet potato mix.
Combine carrot-sweet potato mix, onions, romanesco, egg, and flour.
Heat coconut oil in a griddle or nonstick pan over medium heat. Drop a heaping tablespoon of the vegetable mixture onto the prepared griddle, and cook until golden brown, turning once with a spatula.