Sweet potato pancake


Sweet potato pancake

Made of sweet potato and zucchini, these vegie pancakes are too tasty to resist.

Makes: 8-10 pancakes


  • 1 small sweet potato, peeled
  • 1 large zucchini
  • Salt and pepper
  • 1 tbsp cooking oil
  • Greek yoghurt (optional)


  1. Coarsely grate the sweet potato and zucchini into a bowl and mix well.
  2. Squeeze to remove any excess moisture from the mixture.
  3. Season with salt and pepper to taste.
  4. Heat half of the oil in a medium-sized frypan, making sure the bottom of the pan is well oiled.
  5. Scoop spoonfuls of mixture into the fry pan, flattening each one into pancakes as you go.
  6. Cook pancakes until golden brown underneath, then flip and cook the other side. (Be careful as there is nothing binding the mixture together).
  7. After removing the first batch of pancakes from the pan, add the other half of the oil to cook the restof the pancakes.
  8. Serve hot with a dollop of Greek yoghurt.

Recipe courtesy of Nina Mills, accredited practising dietician.


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