Lyn wanted some sweet potato puffs or tater tots and because it was not on the list we forgot. We also forgot where we saw them. The list is becoming very important these days for two reasons, it keeps our impulse buys to a minimum “not on the list, not in the carriage” (In theory at least) and recently if it is not on the list we tend to forget about it. Hey, we talk as we shop and we forget things, that is until we are putting away things. That’s Ok because shopping for food ideas is one of our favorite things so we tend to hit a lot of grocery stores on the weekends. So I thought quickly and came up with this as a substitute and served with my Herb Marinate flank steak. She gave these a thumbs up on her second one.
I eyeballed most of this
- 1 Sweet potato or yam (this one was white) grated
- 1 tablespoon (estimated) fresh flat leaf parsley chopped fine
- 1 Shallot finely minced
- 1 egg beaten
- ¼ cup of grated parmesan cheese – depends on how finely grated could be more or less.
- Salt and pepper to taste- I went light on the salt and then sprinkled more on them when they were done.
Micro wave the potatoes for 3 minutes and let cool, when cool enough to touch where it will not cook the egg then proceed.
Combine all ingredients
Heat small amount of canola oil in pan
Form pancakes and flatten on pan
Brown on each side turn when necessary.
I did it in batches so as not to lose the heat of pan which would have been steaming
I kept the ready ones on a pan on cookie rack in low oven to keep crisp
BTW – these made a great topper in my Dill Chicken sandwich the next day.