Curry Sweet Potato Pancakes
Ingredients
-
4
cups
shredded sweet potato
-
3
large
eggs
-
1
teaspoon
Herbamare
-
1
teaspoon
curry powder
-
¼
teaspoon
garlic powder
Instructions
- Shred the sweet potatoes using a food processor.
- Squeeze the shredded sweet potatoes in a clean kitchen towel to remove excess moisture.
- Combine the shredded sweet potato with the eggs and the remaining ingredients in a bowl.
- Heat a 12-inch frying pan over medium heat and coat the bottom with oil.
- Drop spoonfuls of the mixture into the pan, shaping them into circles about ½ inch thick.
- Do not touch the pancakes for 3 minutes while they cook.
- Flip the pancakes and cook for another 3 minutes, ensuring there is oil under them.
- Transfer cooked pancakes to a cooling rack to allow air circulation.
- Repeat the cooking process for the remaining mixture.
Nutrition Facts (estimated)
Servings
10
Calories
200
Total fat
7g
Total carbohydrates
30g
Total protein
5g
Sodium
200mg
Cholesterol
150mg
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