Sweet Potato Pancakes
featuring DHC Quinoa Bowl
Nutritious, nutty quinoa and golden grated sweet potato combine for light, crispy savory bites. Perfect for an elegant breakfast, lunch, brunch or hors d’oeuvres.
INGREDIENTS (serves 4)
2 DHC Quinoa Bowls
1 cup sweet potato, peeled and coarsely grated
3 tablespoons onion, finely chopped
3 tablespoons dill, chopped
2 tablespoons chives, chopped, plus extra for garnish
2 tablespoons flour
1⁄2 teaspoon salt
1⁄4 teaspoon cayenne, or more to taste
2 eggs, lightly beaten
2 tablespoons Núñez de Prado
Extra Virgin Olive Oil
smoked salmon, crème fraîche or sour cream
Preheat oven to 200°.
In a large bowl, combine the quinoa, grated sweet potato, onion, dill, chives, flour, salt and cayenne. Toss to combine thoroughly and then stir in the beaten eggs. In a large skillet, heat the olive oil over medium heat until shimmering. Using a 1⁄4 cup measure, drop rounded scoops of the mixture into the oil. Flatten the scoop to 1⁄2 inch thick using the back of a spoon. Cook 4 pancakes until browned and then flip over and cook the other side until brown. Give the pancakes room to cook for lacy, crispy edges. Remove and drain on a paper towel–lined baking sheet and keep warm in oven while making the rest of the pancakes.
Serve 2 pancakes per person, topping with smoked salmon and crème fraîche and extra chives for garnish.