5 sprigs of thyme (carefully pull off the tiny leaves, discard the stem)
3 small scallion, chopped finely
1/2 tsp black pepper
1 tsp parsley
1/8 tsp pink salt
dairy free butter to grease the frying pan
extra brown rice flour for dusting
Bring the sweet potato to the boil then reduce heat.
Simmer the potatoes on medium heat til tender. Make sure to prick with a fork to determine its readiness.
Once cooked, drain off the excess water and allow the potato to cool slightly.
Use a potato masher to crush the potatoes, as the potato breaks down the skin should come away. Simply discard and continue to mash the potato until it is completely smooth and lump free.
In a separate bowl, add the thyme, scallion, black pepper, pink salt, tapioca starch, brown rice flour, butter and a splash of almond milk.
Add the potato to the condiment bowl and knead the mixture lightly. The dough should be slightly sticky but firm enough to roll.
Transfer the dough onto a large piece of parchment paper dusted with brown rice flour.
Proceed to roll out the dough with a roll pin into to a circle that is 1/4 inch thick. If you are unable to roll the dough into a circle, use a baking tin or template disc and place over the dough and press down to create a circle.
Use knife or pizza cutter to cut into four quarter. Any left over dough can be shaped into patties.
On medium heat, grease a large frying pan with dairy free butter work in batches and add the quarters to the pan. Cook each side for 4-5 minutes or until golden brown, flip and cook the other side.