Sweet potato pancakes are quite nutritious, and most importantly – useful. They are prepared exclusively from plant products. Therefore, they can be included in the diet during diets and fasting. Most often potato pancakes are fried in hot vegetable oil on both sides until golden brown. You can use a waffle iron to make pancakes. It will also turn out very tasty, but with a minimum amount of fat. It is customary to serve potato pancakes with sour cream, but dressing can be made from tomato sauce.
To prepare potato pancakes, we need not only sweet potatoes, but also potatoes. We use vegetables in a ratio of 1 to 1. For taste, we include onions and ground spices in the composition. Thicken the dough with wheat flour. If you want to make pancakes more airy, starch must be included in their composition. Moreover, both corn and potato are suitable. Some chefs include quinoa in pancakes. This cereal increases the nutritional value of potato pancakes. Before adding to the composition, quinoa should be boiled until tender.
The benefits of potato pancakes
The vegetables that make up potato pancakes are rich in fiber, which stimulates intestinal motility, removes toxins and toxins from the body. In addition, sweet potato contains vegetable protein, which satisfies the feeling of hunger, valuable minerals and vitamins. There is especially a lot of vitamin A in sweet potato, which slows down the aging process and stimulates the growth of new cells. Sweet potato improves the functioning of the reproductive system, normalizes the functioning of the nervous system. This root vegetable has a low glycemic index, so it will not cause an increase in blood sugar levels.
Potatoes are also considered quite useful. Of course, it has a high glycemic index. But it is balanced by the sweet potato. We will consider the recipe for making potato pancakes with ordinary wheat flour. But if you want to make pancakes more healthy, then you can use rice, oatmeal, corn or regular whole grain flour.
Ingredients:
- Peeled sweet potato – 300 g;
- Potatoes – 300 g;
- Onion – 1 head;
- Fresh herbs – 1 small bunch;
- Wheat flour – 90 g;
- Potato starch – 2 tablespoons;
- Ground cumin – 1 tsp;
- Ground coriander – 1 tsp;
- Black ground pepper – ¼ tsp;
- Salt – to taste;
- Vegetable oil – for frying.
Cooking method:
- We rub the sweet potato and potatoes on a medium grater and put them in a deep cup;
- Add chopped onion and chopped greens to vegetables;
- In another cup, mix all the dry ingredients, and then add them to the vegetables;
- Let the mass stand for a while, and then mix again. If it seems that the dough is dry, then you can add 50 ml of water to it and wait 5 minutes;
- With wet hands we form potato pancakes. They should look like small flat patties;
- Heat vegetable oil in a frying pan. It should hide potato pancakes by ⅓;
- We put our blanks in the oil. Fry them on each side for about 3-4 minutes until golden brown;
- We spread hot pancakes on paper towels, which will remove excess fat;
- Serve the dish to the table with your favorite sauce. If you do not want to spend time preparing the dressing, then potato pancakes can be supplemented with lime slices.
