Sweet potato pancakes with carrot and onion

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Sweet potato pancakes with carrot and onion

Brighten up your brunch with these sweet and savoury pancakes

20 minutes

Serves 4

Rachel Clark

Recipe by: Rachel Clark | Health Promotion Manager

A great way to use up sweet potato! All our recipes are based on our Cancer Prevention Recommendations, so you can trust them and enjoy tasty, healthy food.

Rachel Clark

Recipe by: Rachel Clark | Health Promotion Manager

A great way to use up sweet potato! All our recipes are based on our Cancer Prevention Recommendations, so you can trust them and enjoy tasty, healthy food.

Ingredients

  • 450g sweet potatoes, peeled and grated
  • 1 onion, finely chopped
  • 2 carrots, grated
  • ½ lemon, juice only
  • 3 tablespoons cornflour
  • 2 eggs, beaten
  • Freshly ground black pepper
  • 1 tablespoon vegetable oil

CALORIES: 233

FAT: 6.5g

5 A DAY: 2

SALT: 0.3g

SUGAR: 11g

Method

  1. In a large bowl, mix sweet potatoes, onion, carrots, lemon juice, cornflour and eggs. Add black pepper to season.
  2. Warm the oil in a non-stick pan. Spoon a large tablespoon of the sweet potato mixture into the middle of the pan and make a thin pancake about 5cm in diameter. Fit in as many pancakes as possible in the pan (without them touching).
  3. Cook for about 2 minutes on each side until cooked throughout and slightly browned.

Serve with fish and vegetables or a mixed side salad

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