Sweet potato pancakes with carrot and onion

Brighten up your brunch with these sweet and savoury pancakes

3 ratings

20 minutes
Serves 4
2 of 5 a day

Nutrition: Per serving

Kcal233
Fat6.5g
Salt0.3g
Sugar11g

Recipe by: Rachel Clark | Health Promotion Manager

A great way to use up sweet potato! All our recipes are based on our Cancer Prevention Recommendations, so you can trust them and enjoy tasty, healthy food.

Ingredients

450g sweet potatoes, peeled and grated
1 onion, finely chopped
2 carrots, grated
½ lemon, juice only
3 tablespoons cornflour
2 eggs, beaten
Freshly ground black pepper
1 tablespoon vegetable oil

Method

In a large bowl, mix sweet potatoes, onion, carrots, lemon juice, cornflour and eggs. Add black pepper to season.
Warm the oil in a non-stick pan. Spoon a large tablespoon of the sweet potato mixture into the middle of the pan and make a thin pancake about 5cm in diameter. Fit in as many pancakes as possible in the pan (without them touching).
Cook for about 2 minutes on each side until cooked throughout and slightly browned.