Savory Black Eyed Peas Sweet Potato Pancakes
Ring in the New Year deliciously with these Savory Black Eyed Peas Sweet Potato Pancakes. They are crispy and have layers of flavor from jalapenos, sage, scallions and garlic. A vegan, gluten-free, soy-free and nut-free recipe.
Servings: 20 small pancakes
- 2 cups cooked black eyed peas (canned is fine)
- 1 medium sweet potato, grated using the large holes on the grater
- 1 medium russet potato, grated using the large holes on the grater
- 1 medium onion, grated
- 3 scallions, finely chopped
- 2 tbsp cornflour
- 1 small jalapeno pepper, finely minced
- 1 tsp garlic powder (can sub with 2 tsp of crushed garlic)
- 1 tsp sage or another dry herb like thyme, rosemary, or oregano
- Salt and ground black pepper to taste
- Vegetable oil to coat the bottom of the pan. You can also use cooking spray which will yield delicious pancakes, but they won't be as crispy.
Place the sweet potato, russet potato and onion in a colander and sprinkle on some salt. Let it stand for 10-15 minutes, and then press out as much water as you can from the potatoes and onions.
Pulse or mash the black eyed peas in a food processor or using a potato masher. You want most of the peas to break down, but you want some texture.
Place the black eyed peas in a large bowl with the sweet potato-russet-onion mixture. Add the remaining ingredients, except the oil, and mix well. The batter will look dry but will hold together when you form into a patty. If it doesn't, add a tiny bit of water.
Heat a cast iron or nonstick or heavy-bottomed skillet. Coat the bottom with oil or cooking spray. Form the batter into 1 1/2-inch cakes and place into the skillet, at least an inch apart. Don't overcrowd the pan.
Let the pancakes cook on medium-high heat until golden-brown on the bottom, then flip them over and cook the other side.
Serve hot by themselves or with some applesauce on the side.
- Nutrition information is for one pancake and assumes the use of 2 tbsp of vegetable oil for the full recipe. If using cooking spray, you will likely have fewer calories and less fat in the recipe.
Calories: 68kcal | Carbohydrates: 13.7g | Protein: 4.1g | Fat: 1.4g | Fiber: 4.6g | Sugar: 1.2g | Calcium: 10mg | Iron: 1.4mg