Ingredients
Ingredients (use vegan versions):
- 2 large sweet potatoes (yams)
- 1 large sweet onion
- 1 teaspoon baking powder
- 3 tablespoon flour
- 3 flax eggs*
- salt and pepper to taste (approx. 1/2 teaspoon salt)
- 1/3 cup of whole flax seeds
- 1 cup of water
Using a mandolin or wide vegan cheese grater, grate the sweet potatoes and large onion into a bowl.
Add baking powder, flour, flax eggs, salt and pepper and stir/mix very well. Cover a pan with a thin layer of oil. Form ''cookie'' size pancakes, and fry them up.
** Flax Eggs (from How it All Vegan) 1/3 cup of whole flax seeds 1 cup of water
In a food processor or blender, grind the flax seeds until they are a fine flax meal. Slowly add the water until the mixture has a thick milk shake like consistency. 3 tablespoon = 1 Egg. Mix makes a total of 6 egg equivalents. Keeps 3-6 days in fridge.
Serves: 15 latkes
Preparation time: 20 minutes