Sweet potato and corn pancakes


Total time: 45m
Preparation Time: 45m

Servings
For 4 people


Nutritional Information

Contains 257 Kcal, 6g Protein, 29g Carbohydrates, 12g Fat


Ingredients

  • Mixture
  • 500 g sweet potato, cut into approx. 2 cm pieces
  • 2 eggs, beaten
  • 1 tbsp cornflour
  • 1 tin corn kernels (approx. 140 g), rinsed, drained
  • 1 tsp baking powder
  • 1 lime, rinsed with hot water, dabbed dry, grated zest, all of the juice set aside
  • 1 tsp salt
  • a little pepper
  • Avocado and cucumber salad
  • 0.5 cucumber, diced
  • 0.5 tsp salt
  • 1 avocado, diced
  • 2 tsp dukkah (spice mix)
  • Pancakes
  • a little dukkah (spice mix)
  • oil for frying

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Instructions

  • Mixture

    Place a steamer basket into a wide pan, fill with water until it is just below the bottom of the basket, add the sweet potatoes, cover and cook over a medium heat for approx. 20 mins. until soft. Mash the sweet potatoes with a fork, leave to cool. Add the eggs, cornflour, baking powder, lime zest and sweetcorn, mix and season.
  • Avocado and cucumber salad

    Mix the avocado and cucumber with the reserved lime juice, season.
  • Pancakes

    Heat a dash of oil in a non-stick frying pan. Reduce the heat, pour as much batter into the pan as it takes to make pancakes of approx. 8 cm in diameter. Once the undersides are cooked and no longer stick to the pan, turn the pancakes over, finish cooking, then cover and keep warm. Prepare the remaining pancakes straight away, plate up with the avocado and cucumber salad, sprinkle with the dukkah.
  • Serve with:

    Baby lettuce.

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Products used in this recipe

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Due to seasonality or for logistical reasons it can occur that an ingredient is not available for this recipe. We thank you for your understanding and apologise for any inconvenience.


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