Curried Sweet Potato Latkes

Garnish these Indian-spiced potato pancakes with sweet mango chutney and a dollop of yogurt.

nutritional info

Nutritional Information

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1 cup / 250 g	EGG Creations! Fat Free Original or Naturegg Omega Plus, well shaken
1/4 cup / 50 ml	all purpose flour or matzo meal
1-2 tsp / 5-10 ml	mild Indian curry paste
1 tsp / 5 ml	finely grated lime rind
1/2 tsp / 2 ml	salt
1/4 tsp / 1 ml	pepper
1/2 cup / 125 ml	lightly packed cilantro leaves, chopped
3	sweet potatoes (about 2 lb/1 kg), peeled
1	medium onion
2 tbsp / 30 ml	vegetable oil
	plain yogurt or sour cream (optional)
	chopped chives or green onions (optional)

Whisk liquid eggs with flour, curry paste, lime rind, salt and pepper. Stir in cilantro leaves.
Coarsely grate potatoes and onion using food processor or hand grater. Stir into egg mixture using a wooden spoon.
In large nonstick skillet or griddle, heat half the oil over medium-high heat. Drop ½ cup (125 mL) for large latkes and ¼ cup (50 mL) for small latkes of potato mixture onto hot skillet.
Cook for 3 minutes or until golden brown on bottom. Turn and cook for 3 minutes longer or until crisp and cooked through. Place on paper towel to drain. Work in batches, adding more oil as necessary. Serve hot with yogurt and chopped chives.

Let cooked latkes stand at room temperature for up to 4 hours. Reheat on a baking sheet at 400°F (200°C) about 5 minutes or until heated through.
For cocktail snacks, reduce amount of mixture to 1 tbsp (15 mL) to make bite-sized latkes.

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Brush pastry and bread dough with Egg Creations Fat Free Original before baking to add a glossy colour.