Sweet Potato Pancakes with Mint Yoghurt and Pomegranate

30 min 4 servings
  • 500g grated, peeled sweet potato
  • ½ cup cornflour
  • 1 egg, beaten
  • Sea salt and freshly ground black pepper, to season
  • ¼ cup Lurpak Cook’s Range Cooking Liquid
  • 1 cup thick yoghurt
  • 2 tablespoons finely chopped mint
  • ½ cup pomegranate arils
  • Mint leaves, to garnish
Sweet Potato Pancakes with Mint Yoghurt and Pomegranate

Preparation

  1. Combine the sweet potato, cornflour and egg. Season with salt and pepper and mix well. Heat oven to 100 C.
  2. Heat a large frying pan or grill plate. Cook heaped spoonfulls of the fritter mixture in 1 tablespoon cooking liquid for 2-3 minutes each side, until golden brown and cooked through. Place in the oven to keep warm while cooking the remaining fritters in the cooking liquid.
  3. Combine the yoghurt and chopped mint and season with a little salt.
  4. Serve the fritters with the minted yoghurt, scattered with pomegranate arils and garnished with mint leaves. 

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