Yam Latkes with Mustard Seeds and Curry Recipe

Name: Yam Latkes with Mustard Seeds and Curry
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cups (packed) coarsely grated peeled yams (red-skinned sweet potatoes; about 8 ounces); 1/2 cup chopped red bell pepper; 3 tablespoons cornstarch; 1 15- to 16-ounce can garbanzo beans (chickpeas), well drained; 1 egg; 2 teaspoons curry powder; 1 teaspoon salt; 1/4 cup chopped cilantro; 2 teaspoons mustard seeds; 8 tablespoons (about) vegetable oil

Servings: persons

2 cups (packed) coarsely grated peeled yams (red-skinned sweet potatoes; about 8 ounces)
1/2 cup chopped red bell pepper
3 tablespoons cornstarch
1 15- to 16-ounce can garbanzo beans (chickpeas), well drained
1 egg
2 teaspoons curry powder
1 teaspoon salt
1/4 cup chopped cilantro
2 teaspoons mustard seeds
8 tablespoons (about) vegetable oil

1
Combine yams and bell pepper in large bowl.
2
Add cornstarch; toss to coat.
3
Puree garbanzo beans in processor to coarse paste.
4
Add egg, curry powder and salt and blend.
5
Transfer mixture to small bowl.
6
Mix in cilantro and mustard seeds.
7
Stir garbanzo mixture into yam mixture.
8
Preheat oven to 325F.
9
Place baking sheet in oven.
10
Heat 6 tablespoons oil in large skillet over medium heat.
11
Working in batches, drop 1 heaping tablespoon batter per pancake into hot oil.
12
Using back of spoon, spread to 3-inch rounds.
13
Cook until brown, about 3 minutes per side.
14
Transfer to baking sheet in oven.
15
Repeat with remaining batter, spooning off any liquid from surface of batter and adding more oil to skillet by tablespoonfuls as necessary.
16
Serve hot.

390

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 2 cups (packed) coarsely grated peeled yams (red-skinned sweet potatoes; about 8 ounces), 1/2 cup chopped red bell pepper, 3 tablespoons cornstarch, 1 15- to 16-ounce can garbanzo beans (chickpeas), well drained, and more.

Yes, Yam Latkes with Mustard Seeds and Curry falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Yam Latkes with Mustard Seeds and Curry

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