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

 

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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

1. Peel and coarsely chop the granny smith apples and squeeze a bit of fresh lemon juice on the fruit.
2. Peel and dice the sweet potato, place in your steamer basket and steam until just tender (not mushy).
3. Clean and prepare the leek and saute in 1 TBSP coconut oil on low heat until tender and translucent - about 10 minutes.
4. 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.
5. Continue cooking and when the mixture is tender and beginning to caramelize a bit, transfer to a bowl and mash with a potato masher.
6. Add remaining ingredients to this mixture and stir to combine and allow to cool. Check the mixture for seasoning and adjust as necessary.
7. Heat remaining TBSP coconut oil in a skillet over medium-low heat. Shape the mixture into pancakes and lightly dredge them in almond meal.
8. Add potato-apple pancakes to the skillet and cook for 5-7 minutes on each side, until a nice golden crust is achieved.
9. A dollop of apple butter will provide a nice complement to the subtly sweet yet savory, crispy pancakes. Enjoy!

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