Looking for a new side to go with your favorite chicken dishes? Try some ginger sweet potato pancakes. They’re not only delicious but they’re also a good source of dietary fiber and vitamins A and C.
- one large sweet potato, peeled
- 1 medium sweet onion
- 2 teaspoons grated fresh ginger
- ¼ cup egg substitute
- ¼ cup whole wheat pastry flour
- ¼ teaspoon baking powder
- ¼ teaspoon kosher salt, optional
- freshly ground pepper
- vegetable oil cooking spray
- In a food processor fitted with the grating blade, or with a handheld grater, grate the potato and onion. Place in a bowl. Stir in the ginger, egg substitute, flour, baking powder, salt (if using) and pepper.
- Coat a nonstick skillet with cooking spray and preheat over medium-low heat. Drop 1/4 cup of the potato mixture at a time onto the skillet, pressing each pancake down with the back of a spatula. Cook for 6 to 8 minutes per side, turning once browned on the bottom. Spritz the other side with cooking spray as you turn the pancake. Remove from the pan when they are browned and slightly crusty on both sides.
- Serve immediately, or reheat as needed in a microwave.
Serving size: 3 pancakes
Makes 6 servings
Total Fat: 0 g
Saturated Fat: 0 g
Protein: 3 g
Carbohydrates: 25 g
Dietary Fiber: 4 g
Cholesterol: 0 mg
Sodium: 65 mg
Potassium: 330 mg