Want a fresh accompaniment for your favourite protein dishes? Try some sweet potato pancakes with ginger. In addition to being tasty, they are an excellent source of nutritional fibre and vitamins A and C.
Ingredients
1 big sweet potato, peeled
1 medium sweet onion
2 tablespoons of freshly grated ginger
1/4 cup egg replacement
1/4 cup organic pastry flour
1/4 teaspoon baking powder
1/4 teaspoon kosher salt, optional
freshly powdered pepper
Spray vegetable oil for cooking
Preparation
- Grate the potato and onion using a food processor equipped with the grating blade or a hand-held grater. Put into a basin. Stir in the ginger, egg replacement, flour, baking powder, pepper, and salt (if using).
- Spray a nonstick skillet with cooking spray and warm over low heat. Drop 1/4 cup of the potato mixture into the skillet at a time, pushing each pancake with the back of a spatula. 6 to 8 minutes each side, rotating once the bottom is browned. Spray the other side of the pancake with cooking spray as you flip it. Remove from the pan when both sides are gently browned and crusty.
- Serve immediately, or reheat in the microwave as required.
Nutritional details (per serving)
Makes 6 servings. 1 serving Equals 3 pancakes
- Calories: 110
- Total fat: 0 g
- 0 g of saturated fat
- Protein: 3 g
- Carbohydrate: 25 g
- 4 g of dietary fibre
- Cholesterol: 0 milligrammes
- Sodium: 65 mg
- Potassium: 330 mg