Supermeow!

Recipe time! I’ve been doing Weight Watchers for about a month now, and right now I’m on a quest to discover the perfect veggie burger, where veggie burger does not have to mean TVP-mass or bulghur-mass. See, one problem that I keep running into is that I just don’t eat enough vegetables. I’m trying to come up with ways of eating more veggies that doesn’t mean “salad” or “side dish.” Veggie burgers are generally either very tasty or very disappointing. I want to come up with a few different types of veggie patties based on different types of veggies. Something that I personally love are sweet potatoes. They’ve been branded a “superfood” by Mollie Katzen, and who’s to argue with Mollie Katzen, I ask you? Nobody.

A while ago, I had some tacos at a fancy Mexican restaurant in Cambridge that involved slivered sweet potatos and plantains deep-fried. I loved this combination. I wanted to come up with something that made use of these two ingredients together.

Today, I made pancakes! I wish I’d used a green plantain instead of a ripe yellow one, and I wish I’d used two because they get overwhelmed by the sweet potato. A future revision will cut back or add on one or the other. Anyhow, these were by no means bad.

Sweet Potato and Plantain Pancakes

1 sweet potato
1 ripe plantain
1 cup sweet onion, finely chopped
1/4 cilantro, finely minced
1 tbsp chili powder
1/2 cup eggs from an aseptic box (or two eggs)
1/2 cup flour (you choice; I used all-purpose, but I bet whole wheat or legume-based flours would work, too, as would corn flour)
Salt and pepper to preference
Cooking spray, one burst per cooking phase

Tools needed:
Food processor or box grater
Mixing bowl
Wet and dry measuring cups
Spoons
Nonstick pan
Nonstick-safe spatula

Shred the plantain and sweet potato on a box grater or using the shredding blade on a food processor, transfer to large bowl. Add chopped onion, cilantro, and egg; mix well. Add flour and mix until batter thickens. Add salt and pepper to preference (I only added salt when I made this, to be honest)

Heat nonstick pan on medium-high heat. Spray with cooking spray. Add batter to pan in about 2 heaping tablespoonful intervals. Cook on each side for 5 minutes. Transfer to paper-towel covered plate.

Should yield about eight medium-to-large pancakes. Each pancake calculated to be 2 points!