Sweet Potato and Kimchi Pancake Serving size: 6 pancakes | Prep time: 40 min | Cooking time: 10 min Ingredients
2 med sweet potatoes, mashed * 3/4 cup kimchi, chopped bite-sized ** 1/2 med onion, chopped 1/2 bell pepper, chopped 1/2 cup tofu, crumbled 2 Tbs. almond milk 1/4 cup whole wheat breadcrumbs Canola oil for frying, approx 6 Tbs. divided 1/4 cup chickpea flour ** 2 eggs
- You can either steam, boil, or roast them. I roasted mine in the oven for about 30 min at 400F. Avoid overcooking – still need to have some firmness or else it will fall apart! Another option is just to julienne and incorporate into the batter. This will result in a crispier pancake. ** Any kind of flour should work…I would think. If anything else, it will be fun to experiment 😉 Dipping Sauce
2 Tbs. low sodium soy sauce 2 Tbs. rice vinegar 1 Tbs. honey
Directions I loved the crunchiness and the spiciness that the kimchi added to this otherwise sweet pancake. And of course the dipping sauce is optional, but as I’m a sucker for the salty-sweet combination, I thought this took it up another notch. Now, I wasn’t about to turn on my oven in this 100 degree weather just to roast 2 measly sweet potatoes! Gotta make the most of the situation, right? So what did I do with the rest? I had just cooked a huge batch of dry chickpeas, and I didn’t have any hummus already made in the fridge. So…no brainer! Time to get my sweet potato hummus on!
Sweet Potato Hummus Recipe adapted from Barefoot Contessa Ingredients:
2 cups chickpeas 1 1/2 Tsp. kosher salt 4 garlic cloves, minced 1/3 cup tahini 6 Tbs. lemon juice (2 lemons) 2 Tbs water or liquid from chickpeas 1 med sweet potato Paprika, for garnish
Directions: Place all ingredients into a food processor and process until hummus is coarsely pureed. Taste for seasoning. Scoop into a bowl and sprinkle paprika on top. Question: Aside from roasting, what is your favorite way to enjoy sweet potatoes? Any recipes welcomed!! 🙂
