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* 6 cups peeled and finely shredded [[sweet potato|sweet potatoes]]
* 6 cups peeled and finely shredded [[Sweet Potato|sweet potatoes]]
* 1 cup finely shredded [[onion|onions]]
* 1 cup finely shredded [[onion|onions]]
* 1 tsp [[salt-free herb seasoning]]
* 1 tsp [[salt-free herb seasoning]]

Revision as of 20:33, May 3, 2008


Cook Time:

Serves: 8



1.In a large bowl, mix the sweet potatoes, zucchini, onions, lemon juice, herb blend, egg, flour, and parsley.

2.In a large no-stick frying pan or griddle over medium-high heat, warm 2 tsp of the oil.

3.Drop a large Tbsp of the batter into the pan and spread it with a spatula to form a thin pancake. Add more batter to fill the pan without crowding the pancakes.

4.Cook for about 2 minutes per side, or until golden and crispy. Remove from the pan and keep warm. Repeat, adding the remaining 4 tsp oil as needed, until all the batter has been used.


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