Description
These crispy-on-the-outside, tender-on-the-inside pancakes blend sweet potatoes with warm curry spices for a flavorful vegetarian dish perfect for any meal.
Ingredients
Scale
- 2 cups sweet potatoes (cooked and mashed)
- 1/2 cup all-purpose flour
- 2 eggs
- 2 green onions (finely chopped)
- 2 cloves garlic (minced)
- 1 tsp fresh ginger (grated)
- 1 tbsp ground curry powder
- 1/2 tsp cumin
- 1/2 tsp salt
- 2–4 tbsp non-dairy or regular milk (as needed)
- Oil (for frying)
Instructions
- Peel, cook, and mash the sweet potatoes until smooth. Let them cool slightly.
- In a large bowl, combine the mashed sweet potatoes, eggs, green onions, garlic, and ginger.
- Stir in the flour, curry powder, cumin, and salt until a thick batter forms.
- Add a splash of milk if the mixture is too stiff.
- Heat a thin layer of oil in a nonstick skillet over medium heat.
- Scoop about 1/4 cup of batter per pancake into the skillet, flattening slightly.
- Cook for 3–4 minutes per side, or until golden brown and cooked through.
- Transfer to a paper towel-lined plate to drain any excess oil. Repeat with remaining batter, adding more oil as needed.
Notes
- Add chopped fresh cilantro or parsley for a burst of freshness.
- Incorporate finely grated carrots or zucchini for extra veggies.
- Use chickpea flour instead of all-purpose flour for a gluten-free version.
- Top with a dollop of yogurt or a spoonful of mango chutney.
- Add chili flakes for a spicy kick.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Skillet
- Cuisine: Fusion
Nutrition
- Serving Size: 1 pancake
- Calories: 110
- Sugar: 2g
- Sodium: 190mg
- Fat: 5g
- Saturated Fat: 1g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 13g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 35mg