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🍽️ Crispy Sweet Potato Pancakes with Coconut and Fresh Mango Dip

408 kcal · 30 min · 4 servings

Ingredients

• 3 spring onions
• 2 red chili peppers
• 2 organic limes
• 600 g sweet potatoes
• 70 g coconut flakes
• 1 egg
• 45 g coconut flour or spelt wholemeal flour (3 tbsp)
• salt
• pepper
• 2 tsp coconut oil
• 1 mango
• 1 shallot
• 10 g coriander (0.5 bunch)

Instructions

1. 1. Wash the spring onions and slice them into very fine rings.
2. 2. Halve the chili peppers lengthwise, remove the seeds, and wash them.
3. 3. Finely chop the chili peppers.
4. 4. Set aside half of the chopped chili for the salsa.
5. 5. Rinse the limes under hot water and dry them.
6. 6. Finely grate the zest from one lime.
7. 7. Squeeze the juice from both limes.
8. 8. Peel the sweet potatoes and grate them coarsely.
9. 9. Pat the grated sweet potatoes dry with a cloth.
10. 10. Place the sweet potatoes in a bowl.
11. 11. Add the spring onion rings.
12. 12. Add the other half of the chopped chili.
13. 13. Sprinkle the coconut flakes into the bowl.
14. 14. Add the lime zest and lime juice.
15. 15. Beat the egg into the mixture.
16. 16. Add the flour.
17. 17. Season the mixture with salt and pepper.
18. 18. Mix everything into a moldable dough.
19. 19. Shape 12 small pancakes from the dough.
20. 20. Heat 1 teaspoon of oil in a large frying pan.
21. 21. Place 6 pancakes in the hot pan.
22. 22. Fry the pancakes on medium heat for 3 to 4 minutes per side until golden brown.
23. 23. Fry the remaining pancakes in the same way.
24. 24. Preheat the oven to 80 degrees Celsius (fan forced 60 degrees Celsius or gas mark 1).
25. 25. Keep the finished pancakes warm in the preheated oven.
26. 26. Peel the mango and cut the flesh away from the stone.
27. 27. Dice the mango flesh into small pieces.
28. 28. Peel the shallot and dice it finely.
29. 29. Wash the coriander and shake it dry.
30. 30. Pluck the coriander leaves from the stems and chop them.
31. 31. Mix the mango and shallot with the reserved chili.
32. 32. Add lime juice and coriander to the salsa.
33. 33. Serve the mango salsa alongside the sweet potato pancakes.

Nutrition per serving

• kcal: 408
• Protein: 7 g · Fett/Fat: 17 g · Carbs: 53 g