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🍽️ Crispy Sweet Potato Pancakes

516 kcal · 30 min · 4 servings

Ingredients

• 800 g sweet potatoes
• 1 large shallot (approx. 50 g each)
• 1 piece ginger (approx. 5 g each)
• 2 tbsp spelt whole grain flour (15 g each)
• 4 tbsp fine oat flakes (15 g each)
• 2 eggs
• salt
• pepper
• 1 pinch freshly grated nutmeg
• 3 tbsp olive oil

Instructions

1. 1. Wash the sweet potato thoroughly and peel it completely.
2. 2. Grate the peeled sweet potato into fine strips using a fine box grater.
3. 3. Peel the shallot and chop it into very small cubes.
4. 4. Peel the piece of ginger and grate it finely.
5. 5. Place the grated sweet potato, chopped shallot, and grated ginger into a large bowl.
6. 6. Add flour, oat flakes, egg, and your chosen spices to the bowl.
7. 7. Mix all ingredients with a spoon or your hands until a uniform mixture forms.
8. 8. Let the dough rest for about 5 minutes so the oat flakes can absorb moisture.
9. 9. Heat 2 tablespoons of oil in a non-stick pan over medium heat.
10. 10. Take about 2 tablespoons of the dough at a time and shape them into round pancakes.
11. 11. Flatten the pancakes to a thickness of about 1 centimeter.
12. 12. Fry the pancakes for a total of about 8 minutes until golden brown.
13. 13. Turn the pancakes halfway through the time so both sides brown evenly.
14. 14. Serve the warm pancakes, for example, with a rocket (arugula) dip.

Nutrition per serving

• kcal: 516
• Protein: 11 g · Fett/Fat: 22 g · Carbs: 65 g