Sweet Potato Quinoa Latkes
During the winter holidays, I put a savory spin on potato pancakes (aka latkes) in this flourless recipe, which instead relies on cooked quinoa and one super produce pick: sweet potatoes.
Ingredients
- 1¾ cups cooked quinoa
- 2 cups grated sweet potato, about 1 to 2 sweet potatoes, grated on the largest hole and drained of excess moistures
- 1 small or ½ large zucchini, grated on the largest hole (about 1 cup), well-drained of excess moisture
- 8 egg whites, or 1 cup liquid egg whites
- ½ cup fresh parsley leaves, finely chopped*
- ½ cup fresh basil leaves, finely chopped*
- 1 teaspoon kosher salt, plus more for sprinkling on top
- ¼ teaspoon black pepper
Optional Toppers
- Yogurt, light sour cream, natural applesauce
Instructions
- In a large bowl, combine the cooked quinoa, sweet potato, zucchini, egg whites, parsley, basil, salt, and pepper to make a batter.
- Liberally coat a large skillet with nonstick oil spray and warm over medium-low to medium heat. Spoon out very scant ¼-cup scoops of batter onto the skillet and cook for about 3 minutes on each side. Be sure to mist the pancake tops with oil spray between flips to prevent sticking and lightly sprinkle on additional salt over the tops of each (skip the extra salt if you’re watching your sodium intake).
- Gently flatten the pancakes with a spatula or the back of spoon on each side as they cook. Serve with yogurt, light sour cream, natural applesauce, or any other preferred topping.
Nutrition Information per serving
Calories: 40Carbohydrates: 6gProtein: 3gTotal Fat: 0g— Unsaturated Fat: 0g— Saturated Fat: 0gCholesterol: 0mgSodium: 135mgFiber: 1gTotal Sugar: 1g— Natural Sugar: 1g— Added Sugar: 0g
Nutrition information is calculated using a leading industry software. That being said, brands can vary, and there may be slight fluctuations in the numbers.