Ingredients
- 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
Directions
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