Curried White and Sweet Potato Pancakes
Ingredients:
1 1/2 lbs large potatoes, such as russets or Yukon golds, grated
1 1/2 lbs sweet potatoes or garnet yams, grated
1 large onion, grated
1 T egg replacer mixed with 1/4 C water
1/4 C all purpose or whole wheat pastry flour
1 tsp baking powder
1/2 tsp salt
1 tsp curry powder
2 T canola oil
Instructions:
1. Mix the potato, sweet potato and onion together well in a large bowl. Squeeze out any excess liquid and drain. Add the egg replacer mixture, flour, baking powder, salt and curry powder and mix well.
2. Add 1 T of oil to a large nonstick skillet over medium heat. Place 1/4 C batter for each pancake into the skillet. Cover with a lid until the bottoms are golden brown, about 5 minutes. Flip to the other side and cook until golden brown. Serve hot with chutney.
By The Veggie Queen cookbook and added on November 16, 2006.
Category: Breakfast
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