This recipe is safe for Coumadin (warfarin) users.
This recipe is safe for those who are lactose intolerant.
This is a low sodium recipe.
GERD / Acid Reflux
No specific GERD triggers.
This recipe is safe for those who are sensitive to gluten.
"It is easy to halve the potato where there is love."
You can go any way that strikes your fancy with these. The cinnamon and nutmeg take the flavor sweeter, but you can use sage, for example, and come out with a great savory taste. These would also lend themselves well to spicy cajun or Southwestern flavors.
Servings: 4 | Serving size: 2 latkes
Cooking Time: 30 Minutes
This recipe can be multiplied by 2, 3, 4, 5, 6.
This recipe does not make very good leftovers.
|1 lb||sweet potatoes (grated)|
|3 Tbsp||chick pea flour|
|1 large||egg (whisked)|
|1 tsp||ground cinnamon|
|1/8 tsp||ground nutmeg|
|fresh ground black pepper (to taste)|
|4 tsp||olive oil|
Place the grated sweet potatoes in a large mixing bowl.
Add the cinnamon, nutmeg, salt and pepper and fold together.
Sprinkle the chick pea flour over the top and fold together.
Add the egg and fold together until well blended.
Divide into eight piles and then pat together into small pancakes.
Place two teaspoons olive oil in a large skillet over medium high heat.
When the oil is hot add the pancakes.
Cook on one side for about 5 minutes. Adjust the heat so that the oil is not too hot and the pancakes don't burn.
Add the remaining oil to the pan.
Turn the pancakes and cook for 3 to 5 minutes.
Serving size: 2 latkes
|Calories 199||Calories from Fat 55|
|% Daily Value|
|Total Fat 6g||9%|
|Saturated Fat 1g||4%|
|Monounsaturated Fat 3g|
|Trans Fat 0g|
|Total Carbohydrates 34g||12%|
|Dietary Fiber 5g||17%|
|Vitamin A 5%||Vitamin C 32%|
|Calcium 2%||Iron 5%|
|Vitamin K 6 mcg||Potassium 956 mg|
|Magnesium 28 mg|