Thursday, February 21, 2008

What's for dinner: Gingered Sweet Potato Pancakes

These gingered sweet potato pancakes are quite capable of carrying the meal for a vegetarian dinner. I only added slices of ham to the plate because we had them leftover. Naturally sweet applesauce sets off the salty-earthy flavors.

A food processor's shredding disk makes quick work of the potatoes you'll use in this dish. Go ahead and chop the onions with it too for tear-free preparation.


3 medium sweet potatoes, peeled and shredded

1 medium potato, peeled and shredded

2 eggs, lightly beaten

1/3 cup all-purpose flour

1/3 cup finely chopped onion

1 tablespoon minced fresh gingerroot

3/4 teaspoon salt

1/2 teaspoon pepper

3 teaspoons Canola oil, divided

In a bowl, combine the first eight ingredients; toss to mix well. In a nonstick skillet coated with cooking spray, heat 1 teaspoon of oil over medium heat. Drop batter by 1/4 cupfuls into skillet; press lightly to flatten. Fry for 3-4 minutes on each side or until golden brown. Repeat with remaining oil and batter.

This recipe is from Light & Tasty magazine.

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