Sweet Potato Latkes

By gocatgo

Ingredients

• 1 pk silken tofu
• 1 lb sweet potatoes
• 1 t cumin
• 1 t coriander
• 1 T brown sugar
• 1 ⁄4 c whole wheat flour
• 1 ⁄4 c white onion, chopped
• 2 clv garlic, minced garlic
• 1 t salt, divided
• juice of 1 lemon
• 2 T olive oil + some for frying
• 2 T apple cider vinegar

Details

Preparation time 5mins
Adapted from ksfarmersmarkets.org

Preparation

Step 1

Blend the silken tofu in a blender and set aside.

Grate the sweet potatoes into a large bowl. Jacqueline usually chooses to leave the skins on but feel free to remove them before this step. Use a straining bag or cheese cloth to squeeze all of the liquid out of the pulp. This will help the final latke be crunchy and hold together rather than greasy and fall apart.

Mix the dried sweet potato pulp with 1/4 c of the blended tofu, the flour, onion, garlic, brown sugar, cumin, coriander and 1/2 tsp of salt.

Roll the latke mixture into balls and place on a chopping board. This helps get each of them roughly the same size.

Smash them flat and even with a fork.
Before you fry them up add the other 1/2 tsp of salt, lemon juice, 2 tbsp olive oil and 2 tbsp apple cider vinegar to the blender and mix with the remaining tofu to make the sour cream. Store it in the fridge to thicken.

Fry the latkes in a frying pan in olive oil over medium heat. Jacqueline used about 1 tbsp for every 2 she cooked. Cook until they are starting to brown, which is about 2-3 minutes each side.

Keep them warm on a plate in the oven at 250F until ready to serve them.

Serve with the sour cream and some apple sauce.