Sweet potato pancakes

Ingredients for 3 servings:

• 400 g sweet potatoes
• 1 m.-sized carrot(s)
• 3 tbsp, heaped oat flakes
• 1 egg(s)
• 1 tbsp flour
• 40 g potato flour
• Salt and pepper, colorful from the mill
• e.g. olive oil

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 40 minutes

Peel and finely grate the sweet potatoes and carrots. Mix with the oats, flour, potato flour, and egg. Generously season the batter with salt and pepper and mix well again. Heat a little olive oil in a non-stick pan and form a heaped tablespoon of batter into small potato pancakes. When the edges turn light brown, carefully turn the potato pancakes over medium heat and finish cooking. Drain the cooked potato pancakes on kitchen paper or place them next to each other on a baking sheet lined with crispy frying paper. I always use the paper because it’s easy to keep the potato pancakes warm in the oven or reheat them. They go best with fresh salad and/or sour cream sauce.