This is a fun dinner that's something different while still being super easy. I love the creaminess of yogurt with a potato pancake. Such a classic, but this version has a spin with a mix of sweet potatoes and spiced up with warming spices like cumin and coriander. A fresh lemony herb salad ties it all together, don’s skip it! I made these pancakes big and more of a personal size, but feel free to make them smaller and cook a few at a time. Bonus.. they will be easier to flip!
Serves 4 large pancakes
Prep: 15 min
Cook: 15 min
Total: 30 min
INGREDIENTS
2 large sweet potatoes - grated
3-4 medium sized white potatoes - grated (such as yukon, russet etc.)
2 eggs - beaten
3 tbsp olive oil
¼ cup all purpose flour or, chickpea flour for gluten free
½ tsp cumin
½ tsp coriander
1 lemon - ½ juiced (about 2 tbsp) and ½ cut in wedges for garnish
Sea salt & freshly cracked black pepper
1 cup fresh herbs (such as parsley, cilantro and/or dill)
2 cups of greens (such as arugula, mustard greens or spring mix)
1 cup full fat greek yogurt
DIRECTIONS
Place your shredded potatoes in a large mixing bowl. Add beaten eggs, flour, cumin and 1 tsp salt. Mix together well.
Heat 2 tbsp olive oil in a large skillet (preferably cast iron) over medium high heat. Scoop around 1 cup of mixture onto skillet pressing to about ½ inch thickness. Cook until pancake is brown and crisp and easy to flip, about 3-4 minutes. Flip and cook on the other side.
Continue with the rest of the mixture until gone, adding more oil to the pan as needed.
Stir together yogurt and coriander, season with salt and pepper.
Toss greens and herbs with 1 tbsp olive oil and lemon juice. Season with salt and pepper.
Divide sweet potato pancakes on plates and top with a dollop of the yogurt, handful of dressed greens & herbs and a lemon wedge.
TIPS
Add a fried or poached egg on top for more protein.
To make this vegan, swap yogurt for a tahini sauce or unflavoured dairy free yogurt of choice. Also swap eggs for a vegan egg replacement.
If you don't like sweet potatoes you can use carrots or another root vegetable such as parsnips.
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