From the Eco-Soul Kitchen: Rebirth Brunch
½ pound Yukon Gold potatoes, peeled and coarsely grated
½ pound sweet potatoes, peeled and coarsely grated
¼ cup grated red onion
3 tablespoons whole wheat pastry flour
1 teaspoon baking powder
Coarse sea salt
Freshly ground white pepper
Extra-virgin olive oil
Applesauce, for serving
· In a blender, purée the rice milk and the banana. Set aside.
· Preheat the oven to 200°F.
· Drain the potatoes and onions by wrapping them in a clean dishtowel and wringing out excess liquid. In a large bowl, combine the potatoes, onions, flour, baking powder, 1 teaspoon salt, 1/4 teaspoon white pepper, the paprika and the banana-rice milk mixture. Warm the olive oil in a large nonstick skillet over medium-high heat. Working in batches of 4, spoon 2 tablespoons of the potato mixture into the oil and flatten to about 2 1/2-inch diameter with a slotted spatula. Cook until golden brown on both sides, about 7 minutes total. Transfer the pancakes with a spatula to paper towels to drain. Repeat with the remaining potato mixture, adding more oil to the skillet as necessary.
· Place the pancakes on a baking sheet and keep warm in the oven until you're ready to serve. Serve with applesauce.
Bryant Terry is an Oakland-based eco chef and a Food and Society Policy Fellow with the W. K. Kellogg and Fair Food foundations. He is co-author of 'Grub: Ideas for an Urban Organic Kitchen.'
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From the Eco-Soul Kitchen: Rebirth Brunch