SWEET POTATO PANCAKES

Sweet Potato Pancakes image

Yummm These little beauties are best served the day they are made. They are perfect for lunch or served as an appetizer before dinner.

Provided by Baby Kato

Time 30m

Number Of Ingredients 24

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Ingredients

DIPPING SAUCE - (NUOC CHAM)
1/2 c hot water
1/4 c fresh squeezed, lime juice
1 Tbsp rice wine vinegar
3 - 4 Tbsp brown sugar
1 - 2 Tbsp fish sauce
1 clove garlic, minced
1 - 1 1/2 tsp sambal oelek (garlic chili paste)
pinch salt
PANCAKE
1 1/2 c sweet potatoes, mashed
1/2 c carrots, grated
1/4 tsp salt
2 tsp green onions, washed, dried, sliced
1/2 tsp sambal oelek
1 1/2 Tbsp rice flour
1/2 Tbsp corn starch
1/4 tsp black pepper
1 small egg
3 - 4 Tbsp vegetable oil
1 large head, boston leaf lettuce, washed, and dried,
1/4 bunch mint, cilantro, basil (fresh, washed, dried, chopped)
1/4 bunch cilantro (fresh, washed, dried, chopped)
1/4 bunch mint (fresh, washed, dried, chopped)

Steps:

1. Dipping Sauce: This sauce is best when made ahead and allowed to chill. It will last covered in the refrigerator for 3 days. Combine the eight ingredients in a bowl and stir until the sugar dissolves. Taste and adjust seasonings if desired.
2. Pancakes: In a large bowl, add the grated sweet potato, carrot, and salt. Mix well and let sit for 1 minute.
3. Place the vegetables onto a large piece of cheesecloth, wrap and squeeze tightly, until completely drained.
4. Next place the drained vegetables into a bowl and add the sambal oelek, green onion, black pepper, rice flour and cornstarch, mixing well.
5. Lightly stir your egg then add it to the mixture until well mixed.
6. Divide the vegetable mixture into into 4 balls and form into patties. Next, add the oil to a frying pan. When ready, fry the patties 3 minutes per side, until crispy and brown.
7. When ready, serve the crispy pancakes with lettuce, herbs, and sauce.

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