Ingredients
Directions
grate the peeled potato and onion into a medium bowl
transfer to a strainer and press out liquid (this is important or they will not hold together)
return to the original bowl
add jalapeno and chives
in a separate bowl, mix together flour, salt, cumin and cayenne
add this to the sweet potato and onion
add egg and lemon zest, mix thoroughly
in a pan or skillet, add enough oil to prevent the pancakes from sticking (we used an oil spritzer)
place on medium heat
using an ice cream scoop (or 3 tbsp), scoop out potato mixture and flatten each one. The smaller the pancakes (about 2”in diameter), the faster and more evenly they will cook
place in a pan over medium heat and add 3 or 4 more to cook all together
cook 5 minutes or until they turn crisp and brown on the bottom
flip to cook on both sides, 3 or 4 more minutes
Ingredients
Directions
grate the peeled potato and onion into a medium bowl
transfer to a strainer and press out liquid (this is important or they will not hold together)
return to the original bowl
add jalapeno and chives
in a separate bowl, mix together flour, salt, cumin and cayenne
add this to the sweet potato and onion
add egg and lemon zest, mix thoroughly
in a pan or skillet, add enough oil to prevent the pancakes from sticking (we used an oil spritzer)
place on medium heat
using an ice cream scoop (or 3 tbsp), scoop out potato mixture and flatten each one. The smaller the pancakes (about 2”in diameter), the faster and more evenly they will cook
place in a pan over medium heat and add 3 or 4 more to cook all together
cook 5 minutes or until they turn crisp and brown on the bottom
flip to cook on both sides, 3 or 4 more minutes