Sweet Potato and Squash Pancakes

Oolala's Note:

From Chef Barry Benezra, owner of Chef Bezzie of Miami, FL. I tore this out a newspaper.

• Total Time: 25 mins
• Prep Time: 15 mins
• Cook Time: 10 mins

Ingredients:

Servings: 6

• 1 teaspoon vegetable oil
• 2 cups sweet potatoes , unpeeled and shredded, about 1 large
• 1 ½ cups yellow squash , unpeeled and shredded, about 1 large
• ¼ cup onion , shredded, about half a small onion
• 2 egg whites
• 2 tablespoons fresh chives , chopped
• 2 tablespoons all-purpose flour
• 2 tablespoons lemon juice
• ½ teaspoon salt
• ¼ teaspoon pepper
• 1 tablespoon cilantro

Directions:

1. Heat oven to only 200°F.
2. Spray griddle or 10 inch skillet with nonstick cooking spray; add oil.
3. Heat griddle over medium heat or to 375°F.
4. Mix remaining ingredients.
5. For each pancake, spoon a scant 1/3 cup batter onto hot griddle; flatten slightly.
6. Cook about 5 minutes on each side or until golden brown.
7. Place cooked pancakes on ungreased cookie sheet, and keep warm in oven while cooking remaining pancakes.

Reviews

[mikey & ev]

Great! I had to add an egg to hold it together a little better, and it was still watery after squeezing it out quite a bit. Ended up holding together while cooking and the result was a tasty, healthy, potato pancake.