Mine did not stick together as well as hers did…I think maybe because I didn’t use gold potatoes 🙁 but they still tasted delicious!!
I used my Cuisinart to shred the sweet potatoes and regular potato.
I also shredded 1 small onion into to mix.
I tried to make little patties but they wouldn’t hold together…especially when I would try to flip the pancake over.
Either I didn’t shred it finely enough or it didn’t work well because I didn’t use golden potatoes..so I just turned most of it into hash browns
But they still tasted delicious and everyone loved them.
The hubby, my daughter, two neice’s and one of the neice’s roommates from college. It was a lovely dinner with all these gals 🙂
Bon appetit 🙂
Yam and Potato Pancakes ( GooseberryMooseberry Blog)
(Makes about 8 pancakes)
You will need:
2 large young gold potatoes
1 medium yam
1 egg, lightly beaten
1 tbsp freshly chopped dill
1/4 tsp salt, or to taste
1/8 tsp pepper, or to taste
1 1/2 tbsp potato flour
2-3 tbsp canola oil
1. Peel and grate potatoes and yam and place in a bowl. Add the egg, dill, salt and pepper and mix. Sprinkle with potato flour and mix well to combine. Form the potato mixture into eight flattened patties (about 3 inches across). Heat oil on medium heat in a large pan and add the cakes, working in batches if necessary. Cook the cakes until golden brown, about 4 minutes per side. As an option, serve with chopped scallion and sour cream or low-fat plain yogurt.