Spiced Root Vegetable Cakes
Got some sweet potatoes lying around? These Spiced Root Vegetable Cakes can come together in just 20 minutes with a handful of ingredients.
No sweet potatoes? Try butternut squash or carrots. The recipe also works well with a combination of all three.
You can substitute 1 tsp. chili powder or curry powder for the paprika and coriander.
This recipe was developed by Kate Sherwood, The Healthy Cook. Have a comment, question, or idea? Email Kate at healthycook@cspinet.org.
Time: 20 minutes
Serves: 4
Ingredients
- 2 eggs
- 4 cups grated sweet potato or yam
- 1 small red onion, thinly sliced
- ¼ cup whole wheat flour
- ¼ tsp. kosher salt
- ½ tsp. hot or smoked paprika
- ½ tsp. ground coriander or cumin
- 2 Tbs. + 2 Tbs. extra-virgin olive oil
Instructions
- Place a large rimmed baking pan in the oven and heat to 275°F.
- In a large bowl, whisk the eggs. Stir in the sweet potato and onion.
- In a small bowl, mix together the flour, salt, and spices. Stir into the sweet potato mixture. Mix well to evenly coat the vegetables.
- In a large nonstick pan, heat 2 Tbs. of the oil over medium heat until shimmering. Form 6 pancakes by scooping 1/3 cup of the mixture per pancake into the pan. Cook until well browned, 3-5 minutes. Gently flip and cook until well browned on the other side, about 3-5 minutes more. Remove from the pan and keep warm in the oven.
- Wipe out the pan. Repeat with the remaining 2 Tbs. of oil and the remaining sweet potato mixture to form 6 more pancakes.
Nutrition Information
Per serving (3 pancakes):
- Calories: 340
- Total fat: 16 g
- Sat fat: 2.5 g
- Carbs: 42 g
- Fiber: 6 g
- Total sugar: 8 g
- Added sugar: 0 g
- Protein: 7 g
- Sodium: 250 mg
Photo: Kate Sherwood/CSPI.
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