Indian Spiced Sweet Potato Latkes: Gluten Free & Plant Based
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Recipe type: Appetizer
Cuisine: Jewish
Prep time: 
Cook time: 
Total time: 
Serves: 26-27
 
Indian Spiced Sweet Potato Latkes: Gluten Free & Plant Based
Ingredients
  • 4 cups shredded unpeeled sweet potatoes (Use a food processor and this is a breeze! Make sure you wash them well and use organic potatoes)
  • ⅓ cup oat flour
  • ½ cup grated onion (you can do this in a food processor too)
  • ¼ cup chopped parsley
  • 3 tbs fresh lemon juice
  • 4 flax eggs or 4 eggs-to make flax eggs, combine ¼ cup ground flaxseed, and ¾ cup of water. Allow to sit for at least 10 minutes to thicken
  • ¾ tsp salt
  • 2 tsp garam masala (Indian curry spice). If you don’t have this seasoning, you can add ¼ tsp of coriander, cardamon, cinnamon, and all spice, and 1 tsp of cumin to make your own curry blend
  • black pepper to taste
  • olive oil for pan (or if baking, use non-stick baking sheets)
Instructions
  1. Combine all ingredients in a bowl and mix well (we've even mixed this up the night before and kept batter in the fridge)
  2. If baking, preheat oven to 375. If frying, add a small amount of oil to a skillet or griddle, making sure pan is hot before adding batter. We baked ours.
  3. Form small-medium sized pancakes, patting the batter down only slightly. Smaller pancakes are easier to manage and make great appetizer-sized portions.   We used a cookie scoop to make our pancakes uniform and used the underside of the scoop to press down the latkes. If baking, place onto a baking sheet with a non-stick sheet like a silpat or parchment paper.
  4. Because these are plant-based, they need to be cooked well on 1st side before flipping, same is true with baking. When baking, we baked the 1st side for 20 minutes and then flipped them, pressed them down a little again and baked for 8 more minutes. You can also skip the flip if you wish.
  5. Serve hot with apple sauce or cranberry sauce.
  6. *These freeze very well. To freeze: place on a cookie sheet and put into freezer for a few hours to firm up. Layer between wax paper and place into a freezer container. or vacuum seal them. To reheat: Preheat oven to 350. Take latkes straight from freezer and place on a cookie sheet to reheat until warm (about 10-15 minutes).
Nutrition Information
Serving size: 3 latkes Calories: 141 Fat: 1.2 g Saturated fat: 0 g Carbohydrates: 29 g Fiber: 5 g Protein: 3.3 g Cholesterol: 0 mg
Recipe by Garden Fresh Foodie at http://www.gardenfreshfoodie.com/side-dishes/indian-spiced-sweet-potato-latkes-gluten-free-plant-based/