Monday, 27 June 2016

RECIPE: Sweet Potato Pancake for 'Meatless Monday'

So for many years now I've eaten omelettes for breakfast. I usually have them on a Sunday morning before work to keep me full all day - I don't usually get chance for a lunch break on a Sunday! So far so good I guess, I enjoyed them and they filled my belly all day. Great!
Then, I stopped eating eggs (well I say eggs, but I mean cooked eggs by themselves - not eggs in cakes etc) and then I was stumped. Granola and Coyo didn't cut it, smoothies didn't last long enough and well toast never touches the sides anyway! So what could I eat? What is so super filling that you can get to the afternoon without struggling too much? I know... Potatoes!


My sweet potato pancake was born! It did take a few attempts and a few changed recipes, but I think I've finally cracked it. This tastes amazing, can be eaten for breakfast or even as a side dish for your dinner at night. It fills your tummy and keeps you nice and full too without it being too heavy! I find sometimes with eggs they can feel quite heavy and hard to digest - probably why they keep you full for so long, but this fills you up but is not hard and heavy in your tummy.

So, here is my final recipe (for now) of my tasty potato pancake. It takes me around 10-15 mins to make so its not the quickest so I usually do it when I have a bit more time on my hands...

Ingredients (Makes 1 pancake)


1 Sweet potato, peeled and grated

1 Spring onion diced
1 cupful of frozen mediteranean vegetables
2 tbsp garlic oil
1 tsp chilli oil
1 tsp tumeric
1 tsp garam masala
1 tbsp gluten free flour
Small handful of fresh coriander

Method

  • Start off by adding 1 tbsp of garlic oil to the pan and frying your mixed vegetables and spring onion. I am lazy and use the frozen ones from the supermarket with mini roast potatoes in
  • Whilst they are cooking, rinse the grated sweet potato in a sieve until the water runs clear and then squeeze all the excess water out of them - I do this by putting the potato into a clean (preferably old) tea towel and dry it as much as possible. Add this to a bowl
  • To the bowl add another tbsp of garlic oil, the chilli oil, spices, flour and herbs (keep some to the side for garnish too) and mix well
  • When the vegetables are cooked, squish down the roasted potatoes with a fork in the pan and then add to the bowl of sweet potato. 
  • Mix everything together and add a teeny bit more oil to the pan.
  • Drop in a piece of sweet potato and check that it sizzles, if so add the contents of the bowl to the pan and squish it all down with the back of a spoon
  • Allow this to cook on a medium heat for a few mins until it starts to brown underneath (carefully have a peek by lifting up the edge and look underneath)
  • Then, this is the scary bit! You need to flip it over! You want to make sure its really pressed down and all squished together so it flips in one piece, if it doesn't though, don't worry just press it down again with the back of a spoon.
  • Continue to cook for a few more minutes and then when its cooked all the way through, slide it onto a plate and service with some chopped fresh coriander and maybe some chilli sauce - Yum! :)
I hope you enjoy this as much as I do, I've started making it along side my cooked breakfast with beans, tomatoes, mushrooms, spinach etc and it really gives it something extra.

Thanks so much for reading!


Emmaline x
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