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
Recipe Type: Side dish
Cuisine: Hawaiian
Author:
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
- 1/4 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.
Am going to check out the fridge now😋