Sweet Potato & Corn Pancakes
When I went to Mexico something magical happened. I fell in love with the country, the people, tequila and jalapenos (Hal-a-pen-YOS). The tequila I have largely given up, but the jalapenos have remained a solid and loyal love. So this recipe gets a big “Si! Por Favor”. You can cook the sweet potato ahead of time, and if you want to bring the Calories down leave out the avo (Code CINCH10 for 10% off www.marmadukes.com.au).
Serves 6
Prep: 5 mins
Cook: 15 mins
Kcal: 375
Fats: 17g
Carbs: 47g
Protein: 12g
Fibre: 8g
Ingredients:
1 lb. (450g) sweet potatoes
7 oz. (200g) canned sweetcorn
1 1/4 cup (150g) all purpose flour
1 tsp. baking powder
6 eggs
salt & pepper
1/3 cup (50g) feta cheese, crumbled
2 tbsp. olive oil
6 pickled jalapeno peppers
2 limes
1 avocado, cubed
3 tbsp. fresh cilantro (coriander), shopped
Method:
Clean the sweet potatoes and pierce the skin with a fork. Place the potatoes in the microwave and cook on high for 8-10 minutes until tender.
Place the sweetcorn (along with the brine from the can) in a large bowl. Add in the flour, baking powder and 2 eggs. Season with salt and pepper and stir to combine.
Once the potatoes are ready, break them up into pieces and add to the batter, along with half of the feta cheese and mix well.
Heat a little amount of olive oil in a large non-stick frying pan or skillet, over a medium heat, then spoon 4 tablespoons of the batter into the pan. Cook for 2 to 3 minutes on each side until golden. Repeat the process until all the batter has been used up.
Make a jalapeño sauce by placing the jalapeños, along with a little of the brine from the jar, into a blender. Add the lime juice and blitz until smooth. Place the cubed avocado in a bowl and drizzle with the jalapeño sauce.
Using the same skillet, fry the remaining 4 eggs and then assemble the pancakes.
Divide the pancakes between 4 plates, top with a fried egg and the avocado and jalapeño sauce. Crumble over the remaining feta cheese and serve with a lime wedge and freshly chopped cilantro.