Sweet Potato Pancakes with Horseradish and Apple Sauc recipe
ingredients
1 1/4 lb (600 g) sweet potatoes
2 oz (50 g) plain flour
1 small onion, finely chopped (optional)
2 eggs
1 tbsp ghee (clarified butter)
nutmeg
salt and pepper
2 oz (50 g) plain flour
1 small onion, finely chopped (optional)
2 eggs
1 tbsp ghee (clarified butter)
nutmeg
salt and pepper
For the horseradish and apple sauce:
12 in (5 cm) piece horseradish root (see method)
1 green apple
3 1/2 fl oz (100 ml) low-fat plain yoghurt
3 1/2 fl oz (100 ml) double cream
1 tbsp fresh lime or lemon juice
1 tsp cane sugar
cider vinegar
nutmeg
salt and pepper
1 green apple
3 1/2 fl oz (100 ml) low-fat plain yoghurt
3 1/2 fl oz (100 ml) double cream
1 tbsp fresh lime or lemon juice
1 tsp cane sugar
cider vinegar
nutmeg
salt and pepper
method
1. Heat plenty of salted water in a large saucepan. Peel the potatoes, grate them coarsely with a grater or in the food processor and blanch them in the boiling salted water for 5 minutes. Drain, transfer to a clean cloth or linen napkin, gather up the edges and twist them round tightly to force out all excess moisture.
2. Mix the potato in a large bowl with the flour, onion and the lightly beaten eggs, seasoned with salt, pepper and a pinch of nutmeg. Cover the bowl and chill this batter in the refrigerator.
3. Make the horseradish and apple sauce: peel the horseradish (wear sunglasses as it will make your eyes water and sting; alternatively, use vacuum packs or jars of ready grated moist horseradish which is not so strong).
4. Peel the apple, cut into pieces and process in a food processor with the horseradish until smooth and creamy.
5. Transfer to a bowl, stir in the lime or lemon juice, the sugar, 1/2 tsp vinegar and a pinch each of salt and freshly ground pepper. Mix in the yoghurt and cream and add more salt to taste.
6. Make the pancakes: heat 1 tbsp clarified butter in a small non-stick frying pan (approx. 6 in (15 cm) in diameter) and when very hot, add a quarter of the batter, pressing the mixture level with a non-stick spatula before it sets.
7. Fry over a moderate heat for 3 minutes, then turn the pancake and cook for another 2 minutes, when it should be browned. Drain and keep hot.
8. These pancakes look more like large fritters or thin potato cakes. Serve as soon as the last one is cooked, handing round the horseradish and apple sauce separately.
2. Mix the potato in a large bowl with the flour, onion and the lightly beaten eggs, seasoned with salt, pepper and a pinch of nutmeg. Cover the bowl and chill this batter in the refrigerator.
3. Make the horseradish and apple sauce: peel the horseradish (wear sunglasses as it will make your eyes water and sting; alternatively, use vacuum packs or jars of ready grated moist horseradish which is not so strong).
4. Peel the apple, cut into pieces and process in a food processor with the horseradish until smooth and creamy.
5. Transfer to a bowl, stir in the lime or lemon juice, the sugar, 1/2 tsp vinegar and a pinch each of salt and freshly ground pepper. Mix in the yoghurt and cream and add more salt to taste.
6. Make the pancakes: heat 1 tbsp clarified butter in a small non-stick frying pan (approx. 6 in (15 cm) in diameter) and when very hot, add a quarter of the batter, pressing the mixture level with a non-stick spatula before it sets.
7. Fry over a moderate heat for 3 minutes, then turn the pancake and cook for another 2 minutes, when it should be browned. Drain and keep hot.
8. These pancakes look more like large fritters or thin potato cakes. Serve as soon as the last one is cooked, handing round the horseradish and apple sauce separately.
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