Sweet Potato Pancakes with Horseradish and Apple Sauce

Instructions

1 Heat plenty of salted water in a large saucepan. Peel the potatoes, grate them
coarsely with a grater or in the food processor and blanch them in the boiling
salted water for 5 minutes. Drain, transfer to a clean cloth or linen napkin,
gather up the edges and twist them round tightly to force out all excess
moisture.
2 Mix the potato in a large bowl with the flour, onion and the lightly beaten
eggs, seasoned with salt, pepper and a pinch of nutmeg. Cover the bowl and chill
this batter in the refrigerator.
3 Make the horseradish and apple sauce: peel the horseradish (wear sunglasses as
it will make your eyes water and sting; alternatively, use vacuum packs or jars
of ready grated moist horseradish which is not so strong).
4 Peel the apple, cut into pieces and process in a food processor with the
horseradish until smooth and creamy.
5 Transfer to a bowl, stir in the lime or lemon juice, the sugar, 1/2 tsp vinegar
and a pinch each of salt and freshly ground pepper. Mix in the yoghurt and cream
and add more salt to taste.
6 Make the pancakes: heat 1 tbsp clarified butter in a small non-stick frying pan
(approx. 6 in (15 cm) in diameter) and when very hot, add a quarter of the
batter, pressing the mixture level with a non-stick spatula before it sets.
7 Fry over a moderate heat for 3 minutes, then turn the pancake and cook for
another 2 minutes, when it should be browned. Drain and keep hot.
8 These pancakes look more like large fritters or thin potato cakes. Serve as soon
as the last one is cooked, handing round the horseradish and apple sauce
separately.

Sweet Potato Pancakes with Horseradish and Apple Sauce

Course:

🧂 Ingredients

Instructions

Sweet Potato Pancakes with Horseradish and Apple Sauce

Course:

🧂 Ingredients

Instructions

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