PP INDIAN SPICED SWEET POTATO LATKES: GLUTEN FREE AND PLANT BASED
Chef: Jessica Meyers Altman, GardenFreshFoodie.com
Makes: Serves 26-27
Prep Time: 15 min
Cook Time: 28 min
Total Time: 43 min
4 c shredded unpeeled sweet potatoes (Use a food processor and this is a breeze! Make sure ou wash them well and use organic potatoes)
1/3 c oat flour
½ c grated onion (you can do this in a food processor too.)
¼ c chopped parsley
3 T fresh lemon juice
4 flax eggs (Combine ¼ c ground flaxseed, and 3/4c of water.) Allow to sit for at least 10 min to thicken.
¾ t salt
2 t garam masala (Indian curry spice) If you don’t have this seasoning, you can add ¼ t of coriander, cardamom, cinnamon, allspice, 1 t cumin to make your own curry blend.
Black pepper to taste
Combine all ingredients in a bowl and mix well (we’ve even mixed this up the night before and kept batter in the fridge.)
If baking, preheat oven to 375. (use a non-stick baking pan or a pan lined with parchment).
Form small-medium sized pancakes, patting batter down only slightly. Small pancakes are easier to manage and make great appetizer-sized portions. We used a cookie scoop to make our pancakes uniform ad used the underside of the scoop to press down the latkes.
Bake the 1st side for 20 minutes. (Because these are plant-based, they need to be cooked well on the 1st side before flipping.)
Flip, and press down a little and bake for 8 min more.
Serve hot with apple sauce or cranberry sauce.
These freeze VERY well. To freeze: place on a cookie sheet lined with parchment and put into freezer for a few hours to firm up. Remove and put into freezer container, lining each layer with way paper. You can also “vacuum” seal them.
To reheat: Preheat oven to 350 degrees. Take latkes straight from the freezer and place on a non-stick cookie sheet to reheat until warm (about 10-15 min).
Jessica Meyers Altman; Garden Fresh FoodieAssociate Professor of Whole Food Nutrition & Living"Never doubt that a small group of thoughtful, committed citizens can change the world. Indeed, it's the only thing that ever has." Margaret Mead
Garden Fresh Foodie blog: www.gardenfreshfoodie.com