Who doesn't love potato pancakes? Well, this recipe kicks it up a few notches.
1 pound Sweet potatoes, peeled
1 large egg
1/4 bunch Parsley, chopped
1/3 c. Panko (Japanese bread crumbs)
1/4 c. Asiago or Parmesan cheese
1/2 small red onion, small diced
1/2 small jalapeno, fine dice
1/2 tsp. garlic, chopped
1/2 t. each salt and pepper
1/2 tablespoon lemon juice
- Place all ingredients (except potatoes) in a large bowl and set aside.
- In a separate large bowl, shred the potatoes.
- Squeeze all the excess liquid out of the shredded potatoes and add to the other ingredients.
- Mix well.
- Weigh out 4 ounce portions (or wing it like I do) and sear in olive oil in a skillet until golden brown on both sides.
- Place on a sheet pan with parchment and roast in a preheated 350 degree oven for nine minutes.
