Two years ago on Christmas morning, my sister Tara threw together these “pancakes,” which were more like a sweet and zesty stir-fry-hash-mixture of shredded carrot, apple, sweet potato, egg, curry powder, cinnamon and cumin. They didn’t quite stay bound in cake form as planned, but I could care less as I shoved forkfuls in my mouth and declared I would eat this every day of the year.
Unfortunately my hatred of shredding vegetables by hand kept me from making this 6+ times per week, but the few times I did reminded me that this combination is just deliciously worth it. The Indian flavors of curry, cumin and garam masala add savory heat to the sweet apple, potato and carrot. This time around I added a bit of chickpea flour to bind the batter together enough to form solid pancakes on the griddle. ‘Twas a success, but I must say the mixture is just as tasty in stir-fried-hash form. The key to this dish, I repeat the KEY to breakfast bliss, is serving your cakes with a dollop of sweet chili sauce, perhaps a squirt of sriracha mixed in.
Curried sweet potato-carrot-apple cakes, inspired by Tara, recipe by me
- 3 cups shredded sweet potatoes, carrots + apples, in any ratio you prefer. I do about 1 cup carrot, 1 ½ sweet potato and ½ apple
- 1 or 2 scallions, thinly sliced
- ¼ cup egg whites, or 1 egg
- 1 T milk (I use vanilla soy)
- ½ cup chickpea flour (any flour will do)
- 1 t baking powder
- 1 t curry powder
- 1 t cumin
- ½ t garam masala, or cinnamon
- 1 t sea salt
- sweet chili sauce + sriracha to serve
Peel and coarsely grate sweet potato, carrot and apple until you have 3 cups, in any ratio you prefer. Set aside in a colander or bowl on some paper towels to drain.
Combine flour, baking powder, spices and salt in medium bowl and whisk to combine. Mix in egg whites and milk. Squeeze excess juice from potato-apple-carrot mixture (I recommend saving the juice because it’s a sweet and nutritious combination!) and add mixture to bowl with the flour-egg mixture. Add scallions and stir to combine. Batter should be moist but not runny. If too stiff, add a tablespoon or so of milk until consistency is right.
Spray a nonstick skillet with oil and heat over medium-high. Drop heaping spoonfuls or 1/8 cup of pancake mixture in skillet and flatten with back of spatula. Cook each side about 3-4 minutes or until golden brown and slightly crispy. Serve immediately with sweet chili sauce and sriracha. You may store unused batter in a container in the fridge for several days to use whenever you please!
*Alternatively, leave out flour and stir fry as a breakfast hash.
Pancakes (above) versus a big pile of potato-apple-carrot hash (below). A perfect breakfast or brunch!
This recipe is shared at My Meatless Mondays, & Fresh Bites Fridays