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Sweet Potato Latkes
- Prep: 20m
- Cook: 1hr
- Serves: 2
Sweet potato Latkes with Coconut Yogurt and Pickled Red Onion, a perfect spring brunch dish
Method
- First place shredded sweet potatoes and onions in a thin dishtowel.
- Squeeze out as much moisture as you can. Place in a medium bowl and stir with onion, garlic, egg, flour, garlic powder and salt until combined.
- Form the sweet potato mixture into six large patties or ten small ones.
- Be sure you don't pack them in too tight, and you want them to be a little flat with scraggly edges.
- Heat a large cast-iron or non-stick skillet over medium heat. Once the pan is hot, add oil. When the oil is hot, add a tiny bit of the potato mixture, and if it sizzles, it's ready.
- Add the latkes. Be sure to not overcrowd the pan. If needed, work in batches.
- Cook the sweet potato latkes until crispy and golden brown, about 4-5 minutes. Flip and repeat on the other side. It should take a little bit less time.
- Remove the latkes from the oil and drain on paper towels. Serve with coconut yoghurt.
- While the latkes cook, mix together the coriander, salt and lemon juice, and coconut yoghurt, serve over the latkes once they're cooked,
- Then add your pickled red onion, sprinkle the chopped red chilli and sesame seeds, and coriander cress.
Ingredients
All to be sourced organic where possible
- Ingredients:
- Sweet potato latkes:
- 1 pound sweet potatoes, peeled and shredded
- 1/2 small onion, shredded
- One small garlic clove, grated or finely minced
- 1/4 cup all-purpose flour
- 1/2 tsp garlic powder
- 1 tsp salt
- 1 large egg
- 1/4 cup olive oil
- 3/4 cup coconut yoghurt
- 1/2 tsp ground cinnamon
- Yoghurt Dressing
- 125g of coconut yoghurt
- Coriander pure 30g
- Half a lemon squeezed
- Pinch of Salt
- Garnish
- Sprinkle of Coriander cress
- Half a fresh red chilli
- 50g Pickled red onion
- Sprinkle of black sesame seeds