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–+ servings

Seaweed and Sweet Potato Pancakes

AuthorSaffron & Honey
Perfectly savory and sweet seaweed and purple sweet potato pancakes.
Print Recipe Pin Recipe
Prep Time10 minutes
Cook Time10 minutes
Total Time20 minutes
Servings12

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.