Curried Sweet Potato Pancakes
Serves: 3
Shirley Senger
1 January 1970
Based on User reviews:
53
Spice
57
Sweetness
44
Sourness
40
mins
Prep time (avg)
5.1
Difficulty
Ingredients:
1.5 tbsps
Cumin Seed1 tsp
Black Mustard Seed (*)1 tsp
Ground Coriander1 tsp
Ground Turmeric1 tbsp
Ginger (minced peeled fresh)5 tbsps
Whole Wheat Flour1 large
Egg (beaten)1.5 tsps
Kosher Salt1 cup
Plain YogurtDirections:
1
Reduce the heat to low and add the spice mixture
2
Cook for 1 to 2 minutes to toast the spices
3
Combine the cumin seeds, mustard seeds, coriander, turmeric, cayenne, fennel seeds, and ginger in a small bowl
4
Stir well to blend
5
In a large sauté pan set over medium heat, heat the 1/4 cup oil
6
Add the onions and cook, stirring occasionally, until they are caramelized to a golden brown, 10 to 15 minutes
7
Reduce the heat to low and add the spice mixture
8
Cook for 1 to 2 minutes to toast the spices
9
Transfer the mixture to a bowl
10
Add the yams, flour, egg, and salt, and mix well to combine
11
Form the mixture into cakes that are about 3 inches in diameter and 1/4 inch thick, and put them on a baking sheet
12
Set a skillet over medium-low heat and add the remaining 1 tablespoon oil
13
Working in batches, sauté the cakes for 3 to 4 minutes on each side
14
They are done when they are a crispy golden brown and the sweet potato is cooked through
15
Serve warm, topped with the yogurt and scallions
16
Combine the cumin seeds, mustard seeds, coriander, turmeric, cayenne, fennel seeds, and ginger in a small bowl
17
Stir well to blend
18
In a large sauté pan set over medium heat, heat the 1/4 cup oil
19
Add the onions and cook, stirring occasionally, until they are caramelized to a golden brown, 10 to 15 minutes
20
Transfer the mixture to a bowl
21
Add the yams, flour, egg, and salt, and mix well to combine
22
Form the mixture into cakes that are about 3 inches in diameter and 1/4 inch thick, and put them on a baking sheet
23
Set a skillet over medium-low heat and add the remaining 1 tablespoon oil
24
Working in batches, sauté the cakes for 3 to 4 minutes on each side
25
They are done when they are a crispy golden brown and the sweet potato is cooked through
26
Serve warm, topped with the yogurt and scallions