Friday, November 26, 2010

Sweet Potato and Walnut Pancakes

As a kid I would never eat the candied sweet potatoes that would show up on the Thanksgiving table.I thought I didn't like sweet potatoes. Years later I figured out it wasn't the sweet potatoes I didn't like it was the candied part I objected to.  I now love sweet potatoes and sort of lament that it took me well into my adult life to figure out how good they really are.  The fact that they are a nutritional powerhouse is a great side benefit!

I made potato pancakes for the first time a while back. I loved them. So, while planning my Thanksgiving menu I thought why not take the sweet potato, a traditional Thanksgiving side, and potato pancakes up a notch and use sweet potatoes ? They were not hard to make and added a little extra, unexpected flair to my Thanksgiving table. Plus, I realized I had grated way too many potatoes for the six  people that would be around the table so I took the extra and added a few ingredients to make a sweet potato loaf (I have not tried it yet but if it is good I will share in an upcoming post- stay tuned).

Sweet Potato and Walnut Pancakes

2 to 2.5 pounds sweet potatoes shredded (skins on)
1/2 large white onion chopped fine
1/2 cup walnuts chopped fine
1/2 cup parsley chopped
2 tbsp ground flax meal
2 tbsp boiling water
Juice of 1/2 lemon
1/4 cup whole wheat flour
Olive oil for frying
Salt and pepper to taste

Boil the water and pour over the flax seed meal and set aside until it becomes a gelatinous mass. Mix the sweet potato, onion and walnuts together (I actually did all three ingredients together in a food processor). Add the lemon juice- this will prevent the potatoes from becoming brown.

Add the whole wheat flour, flax seed meal mix, salt and pepper.  Mix well ensuring the four and flax seed meal are thoroughly incorporated (I did this with my hands).

In a large saute pan heat oil over medium heat. Drop dollops of the potato mixture into the hot oil spreading them with a fork or wooden spoon until they are thin. Allow to brown well and flip. Continue cooking until both sides are crispy and brown.

I ate mine with some vegan sour cream. You don't really need it- they are good all by themselves!

No comments:

Post a Comment