Sweet potato pancakes with carrot and onion

Brighten up your brunch with these sweet and savoury pancakes
Our sweet potato pancake recipe helps you create an eye-catching side dish
3 ratings
Recipe by: Rachel Clark | Health Promotion Manager

If you're looking for a different way to eat sweet potato, give this recipe a try. These pancakes make a lovely side dish to serve with chicken, fish or vegetables.

Share

Rate

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
Time
20 minutes
SERVES:
4
CALORIES:
233
FAT:
6.5g
SALT:
0.3g
SUGAR:
11g
5 A DAY:
2
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