Curried Sweet Potato Pancakes

I know, I know! Curry and Sweet potato is a reoccurring theme on this
site, but it's soooooooo good, I just can't resist!

Serves 2

2 Medium Sweet potatoes, Grated
1/2 Small Onion, Grated
1 Tsp. Curry Powder
2 Tsp. Flour
1 Egg, Beaten
Salt to Taste (Approx 3/4 Tsp.)
As a variation, you can add in 1/2 of an apple, grated, for extra sweetness and flavor if you like.  
Canola Oil for Frying (Olive oil tastes great, but gets a little tricky to use, due to it's low smoke point)
Sour Cream, Yogurt or "Better Than Sour Cream"

Heat about 1 tbsp. of oil over medium-low heat in a large frying pan. Combine everything but the sour cream/yogurt in a large mixing bowl and stir together until the sweet potato and onion are mixed together well and everything is totally coated. Once the oil is heated, take a small handful of the mixture and flatten it into a pancake, about 1/4" thick. The pancake should be about 3" in diameter. If the pancakes are too big, they're hard to flip. Place the pancake in the pan and allow to cook completely on the bottom before flipping (this will increase your chances or ending up with pancakes, instead of hash browns). You should be able to fit 2 or three pancakes in the pan at a time. I add a little extra oil to the pan after each batch of 2 or 3, but find that about 1 tbsp. of oil is enough for each batch. If the pancakes are browning before the middle is heated, reduce your heat. Flip, and allow the second side to brown. Serve with a dollop of sour cream or yogurt.


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