Why not try this different and delicious way of making potato pancakes. Baking the potatoes and chill time not included. *EDIT, After the first 2 reviews I have increased the flour amount. If the mixture is still too wet you may add more in small amounts until you feel that it's going to hold together.
- 2 cups sweet potatoes (baked and mashed)
- 2 eggs, lightly beaten
- 1⁄2 cup onion, coarsely grated
- 4 tablespoons unbleached flour
- 1 teaspoon nutmeg
- 1 teaspoon curry powder
- 1⁄2 teaspoon black pepper, freshly ground
- 1⁄2 teaspoon salt
- 1⁄4 teaspoon cayenne pepper
- 8 tablespoons unsalted butter (1 stick)
- 1⁄4 cup vegetable shortening
- chunky applesauce (optional)
- Combine the potatoes and eggs in a med size mixing bowl.
- Put the grated onion into a clean kitchen towel and wring the liquid out of it and add it to the potatoes.
- Add the flour, nutmeg, curry powder,black pepper, salt and cayenne; stir well.
- Cover with plastic wrap and chill for one hour.
- Heat 2 tbsp of butter and 1 tbsp shortening in medium sized skillet on medium heat.
- Form the potato mix into patties and add them to the hot skillet three at a time.
- Spread them out to form pancakes 1/4 inch thick and 3 inches in diameter.
- Brown on one side, turn and cook till golden.
- Place cooked pancakes on a paper lined baking sheet and keep warm in the oven.
- Repeat till till all potato mixture is used adding more butter and shortening to pan as needed.
- Serve with chilled applesauce if using.