Curried Sweet Potato Latkes

Garnish these Indian-spiced potato pancakes with sweet mango chutney and a dollop of yogurt.

  • Prep time: 15 min
  • Makes: 14 large latkes
  • Cook time: 6 min

Nutritional Information

Per Serving (2 large latkes)

  • Calories
    .
    145
  • Fat
    .
    5 g
  • Saturated Fat
    .
    1 g
  • Cholesterol
    .
    23 mg
  • Carbohydrates
    .
    19 g
  • Fibre
    .
    3 g
  • Sugar
    .
    3 g
  • Protein
    .
    3 g
  • Sodium
    .
    264 mg

Ingredients

1 cup / 250 g Naturegg Omega Plus cracked eggs, well shaken
1/4 cup / 50 ml all purpose flour or matzo meal
1-2 tsp / 5-10 ml mild Indian curry paste
1 tsp / 5 ml finely grated lime rind
1/2 tsp / 2 ml salt
1/4 tsp / 1 ml pepper
1/2 cup / 125 ml lightly packed cilantro leaves, chopped
3 sweet potatoes (about 2 lb/1 kg), peeled
1 medium onion
2 tbsp / 30 ml vegetable oil
plain yogurt or sour cream (optional)
chopped chives or green onions (optional)

Directions

  1. Whisk liquid eggs with flour, curry paste, lime rind, salt and pepper. Stir in cilantro leaves.

  2. Coarsely grate potatoes and onion using food processor or hand grater. Stir into egg mixture using a wooden spoon.

  3. In large nonstick skillet or griddle, heat half the oil over medium-high heat. Drop ½ cup (125 mL) for large latkes and ¼ cup (50 mL) for small latkes of potato mixture onto hot skillet.

  4. Cook for 3 minutes or until golden brown on bottom. Turn and cook for 3 minutes longer or until crisp and cooked through. Place on paper towel to drain. Work in batches, adding more oil as necessary. Serve hot with yogurt and chopped chives.

Tips

  1. Let cooked latkes stand at room temperature for up to 4 hours. Reheat on a baking sheet at 400°F (200°C) about 5 minutes or until heated through.

  2. For cocktail snacks, reduce amount of mixture to 1 tbsp (15 mL) to make bite-sized latkes.

This recipe was made with:

Naturegg Omega Plus

Lower in cholesterol and fat than regular eggs.

Learn More

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To freeze egg yolks, add 1/8-teaspoon salt or 1 ½ teaspoons sugar or corn syrup to every ¼ cup of eggs.

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