Sweet Potato Latkes

17:38 Jenna Sinclair 0 Comments

Add these to your breakfast at the weekend and you'll be laughing - Soft on the inside, crispy on the outside and full of sweet potato goodness...



I was taught how to make these by Iain Chambers, formerly of the tiny, yet famous cafe, The Seven Bees, where we worked together and he smashed out the best fry-ups in Brighton (They won awards)

So I'm so honoured to have learnt from him and I'm sure he won't mind me sharing this recipe with you. His were made using normal white potatoes. Not normal potatoes actually because none of the produce he used was just 'normal' - it was top quality, locally sourced organic stuff. So I'll start again. His were made using some kind of local, boss, white potatoes. 

Anyway over here at RR we love the sweet potato and we are all looking for any excuse to eat more of them, right? 

They're packed with anti-oxidants, beta-carotene (vitamin A) and hell-loads of fibre. 

Onions make anything just extra tasty, don't they? I think you can only call something 'tasty' if it has an onion it. 
So who wants an onion cookie? 
Only joking, that's rank. But you know what I mean. 

WHAT YOU'LL NEED

Ingredients (Makes four fat ones)

2 small sweet potatoes, grated
2 tablespoons plain flour
1 medium onion diced
Loads of salt and pepper
1 egg
Enough oil for shallow frying (I used olive oil)

HOW TO MAKE

Add all your ingredients to a mixing bowl and mix with a fork until they look like this: 

You'll want the mixture to be wet but not too wet. If it's too sloppy add a little more flour. 
Form them into 'PATTIES' - Love that word! 

Heat some oil in a frying pan until it's pretty hot. Drop a little of the mixture into the oil to test if it's ready. If it spits and fizzes and bubbles away, she's good to go. 

Place your PATTIES in one by one so that you can tell which one went in first and then that means you can turn them in order and none of them are cooked longer than the others. Yeah? 

Fry for about 4-5 minutes on each side or until golden brown. 
Take them out and drain them on some kitchen towl, or paper, or a tea towel or anything absorbent that'll take care of the excess oil for you.


Let me know what you think in the comments below and don't forget to hit me up on social media using the links above and below!
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