Sweet Potato Pancakes With Spinach Filling And Nutty Sauce
05 November 2017
Sometimes you just want something a little bit sweet for dinner but this also makes for a nice breakfast. This recipe should be enough to serve 4 people and make around 8-10 mini pancakes or 4 large full pancakes
200ml soya milk
50g plain flour
50h chickpea flor
100g of grated sweet potato
1 small chopped red onion
150g baby spinach
20g dried fruit sliced into small pieces
30g pine nuts
Salt and pepper to taste
1 tablespoon of olive oil
2 cups of cashew nuts
1 ¼ cup of water
Pinch of salt
Step by Step
Place the cashew nuts in a bowl of water and soak for at least two hours. This gives it a better texture, soaking overnight can result in a chunky and watery sauce which you don't want. You can make a large amount of sauce in advance for the week.
Whisk the milk and flour together in a bowl. Then stire in the sweet potato and onion before mixing thoroughly.
For the filling you need to add the spinach to a saucepan with some water. The aim is to wilt the spinach then squeeze out as much water as possible using kitchen paper.
Place the cashews in a food processor with the water and salt then puree it until the mixture is very smooth. Add more water is needed to create a smooth and creamy texture.
Heat the sunflower oil in a large fryigng pan then pour some of the pancake mixture into the pan. Fry for 2-3 minutes on each side until brown and crisp. Repeat this step several times to make all of the pancakes.
Place the spinach back in the sauce pan with the olive oil, pine nuts and sliced dried fruit. Cook for 2 minutes to heat the mixture through.
Place the mixture inside the pancakes then add the nut sauce on top of the closed pancake.