Vegetarian sweet potato pancakes with mango and mustard cream

Ingredients for 2 servings:

• 1 mango(s), ripe and aromatic
• 200 g crème fraîche
• 1 garlic clove(s)
• 2 tsp Dijon mustard, grainy or rotisserie mustard
• 2 tsp mustard, very hot
• 3 spring onions
• 2 pinches of ginger powder
• 1 tsp turmeric
• 1 pinch of allspice powder
• 1 pinch of cumin powder
• 2 pinches of cayenne pepper
• some salt and pepper
• 300 g sweet potatoes
• 1 onion(s)
• 2 egg yolks
• 1 pinch of allspice powder
• 1 pinch of cayenne pepper
• 40 g flour
• some salt and pepper
• some sunflower oil for frying

Instructions

Working time approx. 35 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 50 minutes

For the mango and mustard cream, peel the garlic, finely slice, and crush. Clean the spring onions and finely slice the white and light green parts. Peel and finely chop the mango, and puree with a food processor. Mix in the crème fraîche, crushed garlic, mustard, and spring onions. Season with ginger powder, turmeric, allspice, cumin, cayenne pepper, salt, and pepper. For the sweet potato fritters, peel the sweet potatoes and onion and coarsely grate them. Then mix the sweet potatoes, onion, egg yolks, 1 pinch of allspice, and 1 pinch of cayenne pepper. Finally, add the flour. Season generously with salt and pepper. Heat the oil in a pan and add 1 tablespoon of the mixture to each side, flattening it slightly, and fry over medium-high heat for about 5 minutes, turning once. Drain on kitchen paper. Serve with the mango mustard cream.