These are sooo good. Made these for dinner tonight with my roommates and we ate so many that our bellies are hurting now. The yogurt sauce really makes this dish. This is based on a recipe from the cookbook Vegetarian Planet, which was the first cookbook I bought when I vowed myself to the vegetarian gods 6 years ago. (This vow has since been withdrawn; poultry has wiggled its way into my diet recently...as evidenced by the stew we made a couple days ago.)
1. Make the chili-lime sauce first so the flavors have time to mingle. In a small bowl combine the following, then set aside:
- 2 tablespoons sour cream
- 3 tablespoons yogurt
- 1 small chili pepper (we used a Thai chili pepper)
- juice of 1 lime
- 1/2 teaspoon lime zest
- salt & pepper to taste
2. In a large bowl, combine:
- 1 pound sweet potatoes, grated
- 2/3 cup onion, minced
- 2 eggs, beaten
- salt & pepper to taste
3. Mix well, then add:
- 5 tablespoons white flour
4. Mix well. In a large skillet, heat some butter/olive oil over medium-high heat. Once the oil is hot, add a very heaping spoonful of the potato mixture to the pan. Flatten out the potato heaps so each pancake is about 3/4 inch thick. Let it cook about 5 minutes, until the fried side is golden brown, then flip and let the other side cook/brown. Continue with the rest of the potato mixture.
5. Serve hot with the chile-lime yogurt, topped with some minced scallions.
This recipe serves 2. We doubled it and it served 3 starving appetites, although we are now paying the consequences (sad belly).
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