Sweet Potato Pancakes

Sweet, salty and tender, with a hint of chili and full of fall flavor. These pancakes are so incredible, it is almost impossible to describe how good they truly are. This is another recipe out of Yotam Ottolenghis book "Plenty". Find out for yourself and see how good these pancakes are. My son chose this recipe and he actually doesn't like anything vegetarian, but he loved these pancakes and I had to promise him to make them again. I think I have to cook my way through the whole book.

Yotam Ottolenghi
(Plenty)

Sweet Potato Cakes

The ultimate comfort food: soft, a bit messy and delicious. Serves four.

1kg/ 2 lb sweet potatoes, peeled and cut into large chunks

2 tsp soy sauce

100g /3,5 oz flour

1 tsp salt

½ tsp sugar

3 tbsp spring onion, chopped

½ tsp fresh chilli, finely chopped (or more, to taste)

Lots of butter, for frying

For the sauce:

50g /2 oz Greek yogurt

50g /2 oz sour cream

2 tbsp olive oil

1 tbsp lemon juice

Salt and pepper

1 tbsp fresh coriander, chopped

Steam the sweet potato until soft, then drain in a colander for an hour. Meanwhile, whisk the sauce ingredients until smooth and set aside. In a mixing bowl, work all the fritter ingredients by hand - it should be sticky, so if it's a little runny, add some flour. Do not over-mix.

Dip your hands in water and shape walnut-sized balls with the fritter mix, then flatten so you have round cakes around 5cm in diameter and less than 1cm thick. Place on an oily surface.

Melt some butter in a nonstick pan. Using a fish slice, lift the cakes in to the pan and fry on moderate heat until you get a nice, brown crust, turning as necessary - about six minutes. Place between two sheets of kitchen towel, to soak up the excess butter. Serve hot or warm, with the sauce on the side and a crisp green salad.