I have an extra special treat for you with this Part 3 of the Meatless Mondays Series!
Shared below is my all-time favorite of my meatless recipes. These sweet potato fritters are perfect for a quick Monday night meal because they take very little prep and cook time. In and out of the kitchen in 30 minutes is exactly what Monday nights call for…can I get an amen? My kids eat it up like it’s candy, it’s super healthy and so satisfying. Don’t peel the potatoes before you shred them; you get a lot of your fiber and nutrients from the peel, and you (and picky kids) will never even know you didn’t peel them. Plus, EASY is the theme of Meatless Mondays.
I included my favorite dip, Labneh, which is a Middle Eastern dish usually served with veggies or pita bread. I could drink this stuff, and I substitute it for sour cream. Since it is made from Greek yogurt, it has a high protein content and is a little healthier than sour cream. I also use it to make Tzatziki sauce, which is that yummy Greek sauce you get on a gyro. You can substitute sour cream for the Labneh if you do not want to take the time to make it ahead (or if you are afraid you won’t like it, but that is just crazy talk because I am pretty sure it is the sauce to beat all sauces)!
Sweet Potato Fritters with Labneh
- 2 medium sweet potatoes, grated
- 1 medium sweet onion, grated
- 1 cup carrots, grated
- 3 eggs, lightly beaten
- ½ cup all-purpose flour (I used wheat)
- ½ cup Parmesan cheese
- 1 tsp. minced garlic
- salt/pepper to taste
- 2 TBSP. olive oil
- goat cheese
- 2 TBSP. fresh Cilantro, chopped
- Labneh (recipe below takes 24 hours in the refrigerator)
Combine first eight ingredients until well blended. Heat olive oil in iron skillet on medium heat. Add 2-3 tablespoons of fritter mixture and flatten out. I could fit 3-4 fritters in my skillet at a time. Cook about 6-8 minutes, flipping once. Layer fritter, goat cheese, fritter on plate and top with Labneh and fresh cilantro. Serves 5-6.
Spinach Salad w/Balsamic Vinaigrette
- baby spinach
- red onion
- tomatoes, chopped
- cucumber, chopped
- cheese (I just crumbled the goat cheese on because I already had it out!)
- pecans, chopped
- avocado, sliced
- 1/4 cup balsamic vinegar
- 2/4 cup extra virgin olive oil
- 1 TBSP. honey
- dash of salt/pepper
- 1 TBSP. purple onion or shallot, finely chopped
Add all ingredients to blender or food processor and blend until smooth and thickened.
Line a non-reactive (re: plastic) strainer with the cheese cloth (a big enough piece to cover the yogurt). Place strainer in a bowl. Mix the yogurt and salt and then spoon into the cheesecloth-covered strainer. IMPORTANT: Resist the urge to over salt, it will be salty even with just a pinch. Fold cheesecloth over top of yogurt. Refrigerate overnight. The liquid will have separated to the bottom of the bowl, leaving a thick, tangy “sour-cream-like” sauce. Put in a sealed container and keep up to 1 week. I like to add fresh dill to mine before I add a generous dollop to everything I eat. It’s great on eggs, tacos, anything you would put sour cream on-and high in protein!