Sweet potato pancakes with curried yogurt sauce
2 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| === FOR PANCAKES === | ||
| 1 | large | Sweet potato -; (abt 3/4 lb) |
| 1 | large | Shallot; peeled, minced |
| 1 | tablespoon | Minced candied ginger |
| 1 | Egg | |
| (or equivalent measure of egg substitute) | ||
| 2 | tablespoons | All-purpose flour |
| ½ | teaspoon | Curry powder |
| ¼ | teaspoon | Baking powder |
| ½ | teaspoon | Salt |
| Freshly ground white pepper | ||
| Nonstick cooking spray | ||
| (or 2 tbspns vegetable oil) | ||
| === FOR SAUCE === | ||
| ½ | cup | Plain fat-free yogurt |
| ¼ | teaspoon | Curry powder |
| 2 | tablespoons | Sugar or honey |
Directions
To prepare pancakes: Shred sweet potato into medium bowl. Add shallot and ginger. Add egg; mix well. In a small bowl, stir together flour, curry powder, baking powder, salt and pepper to taste. Stir into potato mixture.
Spray large skillet with cooking spray or coat with oil. When skillet is hot, drop in batter by heaping tablespoonfuls to form 6 to 8 pancakes. Fry until golden brown, about 3 minutes per side. Meanwhile, prepare sauce: Combine yogurt, curry powder and sugar in small bowl. Stir well. To serve, arrange 3 or 4 pancakes on each of 2 plates. Serve yogurt sauce on top or on the side. Yield: 2 servings. Comments: Potato pancakes taste better when cooked in oil; use it if calories aren't an issue.
Recipe Source: St. Louis Post-Dispatch - 01-04-1999 By Bev Bennett Formatted for MasterCook by Susan Wolfe - vwmv81a@...
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