For my latest #Foodland5 recipe for Foodland Hawaii, I made these delightful seaweed and sweet potato pancakes using Okinawan purple sweet potatoes and Foodland’s own Maikai brand crispy nori/seaweed aka everyone’s favorite savory snack. These pancakes also make a tasty side to a meat or fish dish or a great base for eggs for a brunch recipe.
They’re my favorite combination of savory and sweet flavors in one! Make sure to check my Instagram for a full Reel of how to make this recipe.
Seaweed and Sweet Potato Pancakes
Author: Saffron & Honey
Recipe type: Side dish
Cuisine: Hawaiian
Prep time:
Cook time:
Total time:
Serves: 12
Perfectly savory and sweet seaweed and purple sweet potato pancakes.
Ingredients
- 2 large Okinawan purple sweet potatoes
- 1 large shallot
- 2 packs Maika’i Original Organic Roasted Seaweed
- ¼ cup self-rising flour
- 1 egg
- salt
- pepper
- olive oil
Instructions
- Wash and peel the sweet potatoes. Grate sweet potatoes and shallot into a medium-sized bowl. Use a Microplane or another fine grater.
- Crumble pieces of the roasted seaweed into the bowl with the sweet potato mixture.
- Add flour and egg, season with salt and pepper, and mix well to combine.
- Heat two tablespoons of olive oil in a pan on medium heat.
- Using a spoon (and your hands!), form pancake patties about a quarter of an inch thick.
- Cook pancakes until browned and crisp, about 2-3 minutes on each side. You may need to add more oil to the pan between batches. Season with more salt and pepper, to taste.
