Herbed sweet potato pancakes

By Mary Berg
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  • 2 cups (400 grams) peeled and grated sweet potato, about 1 medium
  • 4 green onions, thinly sliced
  • 2 cloves garlic, finely minced
  • 1/4 cup (20 grams) chopped cilantro
  • 2 tablespoons (10 grams) chopped parsley
  • 1/4 cup (25 grams) panko breadcrumbs
  • 3 tablespoons (45 grams) cornstarch
  • 1 tablespoon (15 grams) flour
  • 1/2 teaspoon (3 grams) kosher salt
  • 1/2 teaspoon (2 grams) ground ginger
  • 1/4 teaspoon (1 gram) black pepper
  • 2 eggs
  • Canola oil


  1. Heat oven to 200°F (93°C). Line a rimmed baking sheet with a cooling rack; set aside.
  2. Combine sweet potato, onion, garlic, cilantro and parsley in a large bowl. Add panko, cornstarch, flour, salt, pepper and ginger. Stir to combine. Stir in eggs.
  3. Heat 1/2 centimeter of oil over medium heat in a large non-stick skillet. Working in batches of four, spoon 1/4 cup (60 milliliters) of the mixture into the hot oil and fry until golden brown on each side, four to six minutes, flipping halfway.
  4. Transfer to prepared sheet, sprinkle with salt and place in oven to keep warm while frying remaining batches.


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