Seaweed and Sweet Potato Pancakes
Seaweed and Sweet Potato Pancakes
“These seaweed and sweet pancakes make the perfect tasty side dish or addition to brunch!" - Ksenia, @ksushas, Foodland Ambassador
Ingredients
- 2 Large Okinawan purple sweet potatoes
- 1 Large shallot
- 2 packs Maika'i Original Organic Roasted Seaweed
- 1/4 cup Self-rising flour
- 1 Egg
- Salt & pepper, to taste
- Olive oil
Instructions
- Wash and peel the sweet potatoes. Grate sweet potatoes and shallot into a medium-sized bowl. Use a Microplane or another fine grater.
- Crumble pieces of the roasted seaweed into the bowl with the sweet potato mixture.
- Add flour and egg, season with salt and pepper, and mix well to combine.
- Heat two tablespoons of olive oil in a pan on medium heat.
- Using a spoon (and your hands), form pancake patties about a quarter of an inch thick.
- Cook pancakes until browned and crispy, about 2-3 minutes on each side. You may need to add more oil to the pan between batches. Season with more salt and pepper, to taste.
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