Summary

Ingredients

For the cream: (mango mustard cream)

• 1 mango (s), ripe and aromatic
• 200 g crème fraîche
• 1 clove garlic
• 2 teaspoons Dijon mustard, granular or rotisseur mustard
• 2 teaspoons mustard, very hot
• 3 spring onion (s)
• 2 pinches ginger powder
• 1 teaspoon turmeric
• 1 pinch allspice, ground
• 1 pinch cumin, ground
• 2 pinches cayenne pepper
• some salt and pepper

Also: for the sweet potato pancakes

• 300 g sweet potato (s)
• 1 onion (s)
• 2 egg yolks
• 1 pinch allspice, ground
• 1 pinch cayenne pepper
• 40 grams flour
• some salt and pepper
• some sunflower oil for frying

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Instructions

1. For the mango mustard cream, peel the garlic, cut into fine slices and mash. Clean the spring onions and cut the white or light green into fine rings. Peel the mango, cut into small pieces and puree with the cutting stick. Mix in the crème fraîche, crushed garlic, mustard and spring onions. Season to taste with ginger powder, turmeric, allspice, cumin, cayenne pepper, salt and pepper.
2. For the sweet potato pancakes, peel and roughly grate the sweet potatoes and onion. Then mix the sweet potatoes, onion, egg yolks, 1 pinch of allspice and 1 pinch of cayenne pepper. Finally add the flour. Season well with salt and pepper.
3. Heat the oil in a frying pan and add 1 tablespoon of the mixture, flatten it a little and fry over medium to high heat for about 5 minutes, turning once. Drain on paper towels. Serve with the mango and mustard cream.