This autumn twist on the potato pancake is simple, seasonal and sophisticated. A great side dish for the fall, this potato pancake can be served alongside a simple sausage, or a bean dish for a vegetarian meal.
Apple – Leek – Sweet Potato Pancakes
Ingredients
- 2-3 medium Granny Smith Apples
- 1 teaspoon Lemon Juice
- 1-2 medium Sweet Potatoes
- 1 medium Leek
- ¼ cup Almond Meal
- 2 tablespoon Flax Seed
- ¼ cup Almond Milk
- 2 tablespoon Maple Syrup
- ¼ teaspoon Nutmeg
- ¼ teaspoon Fresh Sage
- 1 tablespoon Coconut Oil
- ¼ cup Almond Meal
- Apple Butter
- Fried Sage Leaves
- kosher salt and white pepper
Instructions
- Peel and coarsely chop the granny smith apples and squeeze a bit of fresh lemon juice on the fruit.
- Peel and dice the sweet potato, place in your steamer basket and steam until just tender (not mushy).
- Clean and prepare the leek and saute in 1 TBSP coconut oil on low heat until tender and translucent - about 10 minutes.
- Combine the potato, apple and leeks and cook together over medium - low heat until apples begin to become tender. Season at this time with a bit of salt and white pepper.
- Continue cooking and when the mixture is tender and beginning to caramelize a bit, transfer to a bowl and mash with a potato masher.
- Add remaining ingredients to this mixture and stir to combine and allow to cool. Check the mixture for seasoning and adjust as necessary.
- Heat remaining TBSP coconut oil in a skillet over medium-low heat. Shape the mixture into pancakes and lightly dredge them in almond meal.
- Add potato-apple pancakes to the skillet and cook for 5-7 minutes on each side, until a nice golden crust is achieved.
- A dollop of apple butter will provide a nice complement to the subtly sweet yet savory, crispy pancakes. Enjoy!