Sugar-free panellets 🤩

Create the date paste by soaking them in hot water for 15 minutes. Mash the dates with water in equal parts (same weight of water and dates). ➡️ For the potato use 12 dates, for the sweet potato 5.

Peel and cook the potato; Cook the sweet potato with skin in the oven or microwave until done.

For the sweet potato panellets ➡️ Coat them in grated coconut (without egg white). Place them in the same baking tray but without painting them with the egg yolk.

Bake the panellets with heat up and down for about 15 minutes at 185 ºC or until golden brown (I recommend removing the sweet potato panellets after 5 minutes so they do not dry out).

Grate the peel of a small lemon.

Mash the potato and sweet potato with a fork in separate bowls (as they are 2 different types).

Mix the potato with the ground almonds and the sweet potato with the grated coconut.

Add the date paste and lemon zest to each mixture and knead well.

Let the two doughs rest for half an hour in the refrigerator.

Form small balls by hand.

Crack an egg and separate the white and the yolk into two bowls, beat both parts with a fork.

For the potato panellets ➡️ dip them in egg white, coat them in pine nuts or chopped almonds. Place on a baking tray and paint with egg yolk with a brush. ⚠️ If they are soft due to excess water, the consistency can be adjusted by adding more dried fruit.