Man, it’s hard grating potatoes! Especially sweet potatoes! Whew, I got a good workout! These potato pancakes tasted great, but really fell apart. I wasn’t sure how they would taste with banana in them, but they weren’t too sweet at all (I could only taste a tiny bit of banana). Liam had FOUR helpings of these guys! I would make them again, but I wonder why they fell apart?
Little Potato and Sweet Potato Pancakes
(Vegan Soul Kitchen, Bryant Terry)
Makes 10 to 12 pancakes, serves 4 to 6.
¼ banana, chopped
3 tablespoons unflavored rice milk (I used soy milk)
¾ pound Yukon Gold potatoes, peeled and coarsely grated
¾ pound sweet potatoes, peeled and coarsely grated
¼ cup grated red onion
3 tablespoons whole wheat pastry flour
1 teaspoon baking powder
½ teaspoon coarse sea salt
¼ teaspoon freshly ground white pepper
extra-virgin olive oil
In a blender, puree the banana in the rice milk. Set aside.
Preheat the oven to 200°F.
In a large bowl, combine the Yukon Gold potatoes, sweet potatoes, and onions and mix well. Drain the potatoes and onions by wrapping them in a clean dishtowel and wringing out excess liquid.
In a large bowl, combine the potatoes, onions, flour, baking powder, salt, pepper, and the banana-rice milk mixture.
In a large, nonstick skillet over medium heat, warm 3 tablespoons olive oil. In batches of four, spoon two tablespoons of the potato mixture into the oil and flatten with a slotted spatula. Cook until brown on the bottom. Turn and brown the second side until crisp, 3 to 5 minutes each side. Transfer the pancakes with a spatula to a paper towel-lined plate and drain. Repeat with the remaining potato mixture, adding more oil as necessary.
After draining, keep pancakes warm in the oven.