Savory Sweet Potato Pancakes

Instructions

1. Step 1

   Peel and coarsely grate the sweet potato and onion. Wrap them in a clean kitchen towel and squeeze firmly to remove excess liquid, then transfer them to the mixing bowl.

   Ingredients used: 600.0 gr Sweet Potato, 120.0 gr Yellow Onion

   Cookware: Box Grater, cutting board, kitchen towel, mixing bowl, Vegetable Peeler

2. Step 2

   Slice the scallions and mince the garlic, then add both to the grated vegetables.

   Ingredients used: 6.0 gr Garlic, 30.0 gr Scallion

   Cookware: Chef Knife, cutting board, mixing bowl

3. Step 3

   Add the eggs, flour, salt, cumin, and black pepper. Stir until the vegetables are evenly coated and the mixture holds together when pressed.

   Ingredients used: 60.0 gr All-Purpose Flour, 2.0 piece Egg, 6.0 gr Fine Salt, 1.0 gr Ground Black Pepper, 2.0 gr Ground Cumin

   Cookware: mixing bowl, mixing spoon

4. Step 4

   Heat half of the oil in the skillet over medium heat. Shape half of the batter into 4 pancakes about 1 cm thick and cook for 4–5 minutes per side, until browned, tender at the center, and at least 74°C internally.

   Timer: 9 min (fixed)

   Ingredients used: 30.0 ml Vegetable Oil

   Cookware: large skillet, spatula

5. Step 5

   Transfer the cooked pancakes to the serving plate. Add the remaining oil and cook the remaining batter in the same way.

   Timer: 9 min (fixed)

   Ingredients used: 30.0 ml Vegetable Oil

   Cookware: large skillet, serving plate, spatula

6. Step 6

   Let the pancakes rest briefly, then serve warm.

   Timer: 2 min (fixed)

   Cookware: serving plate