Crispy Sweet Potato Pancakes

These crispy medallions are a healthy alternative to the traditional potato pancake recipe. Great for everyday meals, a wonderful accompaniment with just about any variety of protein, or as a meal in itself. They also make great appetizers for a dinner party.

Ingredients:

Combine with a fork

• 4 cups peeled, julienne grated sweet potato
• 3 tbsp all-purpose flour
• 2 tsp chopped, fresh anis (or herb of choice)
• 2 tsp kosher salt
• 2 eggs
• Canola oil for frying (may also substitute a few tsp. of butter for extra flavour)

Directions:

1. Wait until the skillet is quite hot before spooning mixture in pan.

2. Place a tbsp. of canola or butter in the skillet once heated.

3. Gently mound heaping spoonfuls of the potato mixture in a skillet, forming them into patties 1/4 inch thick and 3 - 4 inches in diameter. Brown, then turn and brown the other side until crisp.

4. Keep warm in the oven at a 250 degree heat prior to serving.

5. Superb with a dab of our Smiling Green Tomato chutney.

Makes 8