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The juicy sweet potato pancakes offer a true taste experience with savory and aromatic notes. This vegan variant comes completely without eggs and uses flaxseeds as a natural binder instead. The result is crispy pancakes with a soft core that can convince both as a main dish and as a side dish.
When I prepared these pancakes for the first time, I was surprised at how well the consistency works without eggs. My family, who is otherwise skeptical about vegan alternatives, ate them with enthusiasm and asked for more.
The Core Ingredients
- Ground flaxseeds: These serve as a perfect egg substitute and ensure the binding of the mixture while simultaneously providing valuable omega-3 fatty acids
- Sweet potatoes: Form the foundation with their natural sweetness and soft flesh that caramelizes on the outside when fried
- Potato starch: Enhances binding and provides the ideal consistency of the pancakes
- Onion: Gives the pancakes an aromatic depth and a slight sharpness
- Canola oil: With its mild taste ideal for frying at higher temperatures
- Spices: Salt and pepper perfectly bring out the natural sweetness of the potatoes
Preparation in Detail
- Flaxseed Preparation:
- Mix the ground flaxseeds with six tablespoons of water in a small bowl. Let the mixture soak for at least 15 minutes until a gel-like consistency forms. This soaking time is crucial for the optimal binding effect.
- Preparing Sweet Potatoes:
- Thoroughly wash the sweet potatoes under running water and then peel them. Using a vegetable grater or the grating attachment of a food processor, coarsely grate the sweet potatoes. The coarse grating ensures a better texture later than too fine grating.
- Water Extraction:
- Place the sweet potato gratings in a large bowl and mix with a teaspoon of salt. Distribute the salt evenly. Let the mixture sit for about 10 minutes, during which time peel the onion and cut it into fine dice. After the resting time, drain off the excess water and place the gratings in portions in a clean kitchen towel. Close the towel tightly and squeeze the gratings firmly until hardly any liquid comes out.
- Assembling the Dough:
- Place the well-squeezed sweet potato gratings in a large bowl and mix thoroughly with the soaked flaxseeds. Add the finely diced onion and potato starch. Mix everything well and season with pepper and if needed with a bit more salt. The mixture should be moist but formable.
- Perfectly Frying Pancakes:
- Heat the canola oil in a coated, wide pan over medium to high heat. For each pancake, take a large tablespoon of the sweet potato mixture and press it well together with your hands. Place in the pan and press down lightly again with a spatula to obtain an even shape. Fry the pancakes until golden brown on each side for 3-4 minutes. Make sure the heat isn't too high so that the pancakes can cook through without burning on the outside.
I've found that flaxseeds not only serve as an egg substitute but also give the dish a pleasant nutty flavor. When I served them to my children, who are otherwise rather picky with vegetables, they were immediately enthusiastic about the slightly sweet note of the sweet potatoes.
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Healthy Enjoyment
The combination of complex carbohydrates from the sweet potatoes and the healthy fats from the flaxseeds makes this dish a nutrient-rich meal. Sweet potatoes have a lower glycemic index than conventional potatoes, which means that blood sugar levels rise less sharply. They also provide an impressive amount of vitamin A in the form of beta-carotene.
On the Plate
These crispy pancakes taste particularly delicious with a homemade vegan tzatziki. Simply mix plant-based yogurt with grated garlic, cucumber, dill, and a splash of lemon juice. They also make a good figure as a side dish to a fresh salad or grilled vegetables.
Variety of Variations
The basic recipe can be wonderfully modified. Try the following variations:
- For a spicier version add cumin, coriander, and some chili
- With chopped fresh herbs like parsley or chives for a fresher note
- For more protein-rich pancakes, stir in a tablespoon of chickpea flour
- Combine sweet potatoes with regular potatoes for a more balanced sweetness
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Storage Tips
The finished pancakes keep well covered in the refrigerator for up to three days. A pan or the oven is best for reheating, as they could lose their crispiness in the microwave. Warm in the oven at 350 degrees for about 10 minutes. You can also prepare the raw mixture and store it in the refrigerator, but not longer than one day, as it will otherwise lose too much liquid.
After several attempts with this recipe, I am convinced that it is an excellent alternative to traditional potato pancakes. The natural sweetness of the sweet potatoes harmonizes perfectly with the savory elements and creates a dish that convinces both vegans and meat eaters.
Frequently Asked Questions
- → Why are flaxseeds used in the recipe?
- Flaxseeds serve as a plant-based binder instead of eggs. They also provide valuable fiber, omega-3 fatty acids and minerals such as magnesium, zinc and iron.
- → Can I replace the sweet potatoes with regular potatoes?
- Yes, you can also use regular potatoes. The fritters will then taste less sweet, but the basic recipe works just the same.
- → Why do you need to squeeze out the sweet potato shreds?
- Sweet potatoes contain a lot of water. Squeezing them out makes the fritters crispier when frying and prevents them from falling apart.
- → What dips go well with sweet potato fritters?
- Vegan tzatziki pairs particularly well, but guacamole, hummus or a dip made from soy yogurt with fresh herbs also harmonize wonderfully.
- → Can I pre-cook the sweet potato fritters and reheat them?
- Yes, you can pre-cook them and reheat in the oven at 350°F for about 10 minutes. This way they stay crispy and taste almost like freshly prepared.
- → How can I make the sweet potato fritters more flavorful?
- You can add spices like cumin, paprika powder, garlic powder or fresh herbs like parsley or cilantro to the mixture.