Sizzling Yam Pancake Stacks
1 kilo sweet potatoes
red onion, finely diced
1 clove garlic
1 tspn salt
3 anchovy fillets (optional)
1 tspn ground black pepper
2 tblspns flour
olive oil to fry
smoked trout fillets
sliced hard boiled egg
lemon or lime
Creamy Horseradish Sauce:
1 cup sour cream
2 tblspns good olive oil
2-3 tblspns prepared horseradish
1 tblspn fresh dill, chopped
Make the sauce by mixing everything together.
Peel and grate the sweet potatoes.
Peel the garlic and blend/crush it with the salt and anchovies into a paste.
Mix the grated sweet potatoes, garlic paste, seasoning and onions.
Add the eggs and flour and mix to combine.
Heat a frying pan/skillet over a medium flame. Add enough oil to coat the bottom and allow oil to get hot.
Scoop a half cup of the batter and carefully place it into the hot oil, use a spatula to flatten into a 2cm thick, 10-12cm wide pancake. Add as many panckaes as you can into your pan without crowding the pan.
Fry about 5 mins each side until crsipy and golden. Remove cooked pancakes to a plate lined with paper towel and keep warm in oven. Cook the rest of the pancakes in batches.
Serve the hot pancakes topped with smoked trout, cucumbers, radishes, egg and lashings of creamy horseradish sauce. Garnish with salmon roe and fresh dill.
Spring and brunch are served!
These sweet potato pancakes are perfectly paired with a crisp glass of bubbly on a sunny weekend. You can use any sweet potatoes; I used some fancy purple ones, but orange or white are fine. Unlike potatoes you dont have to squeeze excess water out of them. If you dont care for smoked fish, then let me suggest a juicy bit of bacon instead!
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