- Serves 2
- Prep in 5 minutes
- Cook in 10 minutes
I absolutely love anything that resembles a pancake but I have always been more of a savoury stack supporter as opposed to a lemon & sugar kinda gal, offer me a galette & there will be mushrooms inside rather than chocolate every time!
These little beauties occurred after I was asked to create a recipe using a new sweet potato rice product & rather than go down the road of a risotto variation I thought this would be a fun breakfast/brunch idea.
The flavour is sensational & as I mention in the title I have also managed to create that wonderfully characteristic fritter texture but sans deep or even shallow frying.
You’ll just have to read on to find out exactly how…..
- Simple & Delicious
- Gluten & Dairy Free
- Family Friendly
1 pack Full Green sweet potato rice or 200g grated sweet potato
1 large organic egg
1 large handful parsley
3-4 each sundried tomatoes & queen green olives
2 tablespoons tapioca flour
1 teaspoon bicarbonate of soda
Pinch of salt, plenty of black pepper
1 tablespoon flaked almonds & Nush foods almond yoghurt (or your choice) to top
Roughly chop the tomatoes, olives & parsley, add most to a bowl with the sweet potato rice (keep some olives & parsley for serving).
Mix well & season.
Crack in the egg, mix again, then add the tapioca flour & bicarbonate of soda, fold in well.
Heat a good quality pan (I use The Original Green Pan ) on medium high until you can feel the heat rising off it if you place your hand a couple of centimetres from its base.
Spoon in 2 tablespoon sized portions of batter then turn the heat down to low. Leave to cook gently for 2 minutes until you can easily flip them (it’s that immediate hitting the heat that creates the crust so you don’t need oil).
Repeat with the rest of the mix then serve with abundant spoons of the yoghurt & your textural toppings. Dive on in!