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Sweet potato and corn pancakes
45 m active | 45 m total
Nutrition facts per serving:
  • Energy in kcal about 257
  • Fat about 12g
  • Carbohydrates about 29g
  • Protein about 6g
This is needed
This is needed for 4 people
Mixture
  • 1 tbsp Maizena cornflour
  • 500 g sweet potato, cut into approx. 2 cm pieces
  • 2 egg, beaten
  • 1 tsp baking powder
  • 1 lime, rinsed with hot water, dabbed dry, grated zest, all of the juice set aside
  • 1 tin corn kernels (approx. 140 g), rinsed, drained
  • 1 tsp salt
  • a little pepper
Avocado and cucumber salad
  • 1 avocado, cut into cubes
  • 2 tsp Dukkah (spice mix)
  • 0.5 cucumber, cut into cubes
  • 0.5 tsp salt
Pancakes
  • a little Dukkah (spice mix)
  • oil for frying
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And that's how it's done
And that's how it's done
Mixture
Place a steamer basket into a wide pan, fill with water until it is just below the bottom of the basket, add the sweet potatoes, cover and cook over a medium heat for approx. 20 mins. until soft. Mash the sweet potatoes with a fork, leave to cool. Add the eggs, cornflour, baking powder, lime zest and sweetcorn, mix and season.
Avocado and cucumber salad
Mix the avocado and cucumber with the reserved lime juice, season.
Pancakes
Heat a dash of oil in a non-stick frying pan. Reduce the heat, pour as much batter into the pan as it takes to make pancakes of approx. 8 cm in diameter. Once the undersides are cooked and no longer stick to the pan, turn the pancakes over, finish cooking, then cover and keep warm. Prepare the remaining pancakes straight away, plate up with the avocado and cucumber salad, sprinkle with the dukkah.