br>To make the sweet potato pancakes, cook potatoes in boiling water
shape mixture into 8 small pancakes.
Heat about 1/4
PREPARE POTATO PANCAKES:
Peel and coarsely grate
o 400\u00b0F. Put the potato pancakes on a baking sheet lined
To make garlic mayonnaise, process garlic, egg yolk, mustard and lemon juice until combined. With motor running, gradually add oil in a thin, steady stream until mixture is thick and pale. Season and set aside.
Combine sweet potatoes, potato, leek, chives, Parmesan and eggs. Heat oil in a large frying pan on medium. Add 2 tbsp of potato mixture and use a fish spatula to flatten into discs. Cook for 1-2 mins on each side, until golden. Drain on paper towels. Repeat with remaining mixture. Serve with garlic mayonnaise.
For the russet pancakes, preheat vegetable oil in a
PREPARE THE PANCAKES:.
Coarsely shred the potatoes
alt, pepper, milk; add to potato-onion mixture.
Combine lightly
s cooking, season the shredded potato to taste with salt, pepper
side.
To make the pancakes: Combine dry ingredients in a
s cooling, add mozzarella to potato mix.
Roll the\"dough
our hands to form the potato mixture into 8 patties. Top
Place 1/4 of the potato mixture in the pan and
br>For the potato pancakes, squeeze excess moisture from potato. Divide into four
our candied or leftover sweet potato/yam casserole, candied or not
Set aside.
For the potato pancakes, mix potatoes, onion, egg and
utter. Preheat skillet before cooking pancakes.
Spoon batter into the
ayenne.
Form into 8 pancakes, shaping loosely but flattening slightly
he oil.
For the potato pancakes, beat 2 of the eggs
Combine potato flakes, baking powder and flour