Summary

Ingredients

• 300 g sweet potato (s)
• 1 medium carrot (s)
• 1 shallot (s), finely chopped
• 1 egg (s)
• 2 tablespoon flour
• 0.5 tablespoon ½ cornstarch
• 1 teaspoon, leveled salt
• 1 teaspoon, leveled pepper (herb-pepper mixture)
• 1 pinch nutmeg
• 1 tablespoon, heaped parsley, dried
• Oil for frying
• 1 cup natural yoghurt as a side dish your choice

Print Recipe Pin Recipe

Instructions

1. Peel the sweet potatoes and carrot and grate finely on the grater. Put the grater in a bowl and mix well with all the other ingredients (except yogurt). Let the dough stand for about 10-15 minutes so that all ingredients can combine well.
2. Heat enough frying oil in a coated pan (as for schnitzel) and use a tablespoon to place small cakes and flatten them a little. Immediately reduce the temperature and slowly fry the cakes on both sides over a mild heat. Finished buffers can be kept warm in the oven at approx. 80 ° C.
3. The sweet potato pancakes taste very good simply with a natural yoghurt. They are also suitable as an accompaniment to mild cream mushrooms or light, tender vegetables.