SWEET POTATO PANCAKES WITH HUNGARIAN BEANS

SWEET POTATO PANCAKES WITH HUNGARIAN BEANS

These make for really delicious comfort food – warming, satisfying and nutritious recovery food after a good run. I made this up when I found a leftover cooked sweet potato in the fridge.

Ingredients – makes two good sized portions

Sweet potato pancakes
One medium to large cooked sweet potato (microwaved for 5 minutes or so, or baked for half an hour).
One cup of buckwheat flour (an American cup – I finally got a set of these to follow US recipes, they’re actually surprisingly practical and easier than weighing things out!)
One cup of milk of your choice (I used almond milk, but I’m sure any milk would work)
One teaspoon of baking soda
Juice of half a lemon
Seasoning – I added some garlic salt, smoked paprika and black pepper
Fresh lime

Hungarian beans
Can of cannellini beans – or any other white bean – drained and rinsed
Half a can of tinned tomatoes or 3 or 4 chopped fresh tomatoes
Tomato puree
Half a red onion, finely chopped
Small garlic clove, crushed
Half a red pepper, cut into strips
Teaspoon of smoked paprika
Two teaspoons of red wine vinegar
Olive oil
Half a packet of feta
Fresh flat leafed parsley

Instructions
Pop a tray in the oven and put it on to warm up – 50-60 degrees – this is just to keep the pancakes warm when you’re cooking them
Soften the onion in a medium saucepan a teaspoon or two of olive oil. I put on gentle heat with the lid on so they steam and soften for a few minutes.
When the onions are turning slightly clear, add the garlic and red peppers for a couple of minutes, then add the tomatoes and beans and bring to a simmer.
Add the paprika, red wine vinegar and some chopped parsley and leave to cook. If it’s watery add some tomato puree to thicken. If it’s too thick add a splash of water, or some white wine if you have some open – bringing it to the boil to get rid of the alcohol.
Pop the lid on top and leave to simmer down and develop. Takes around 10-15 minutes for everything to soften and thicken nicely.
Whilst that’s cooking up, put all the pancake ingredients into a blender and blend to a thick batter.
Heat a medium sized frying pan and spray with oil. When it’s hot, add half the batter mix and keep on a medium heat. You might need to flatten out with a spatula into a circle. Don’t fiddle with it too much when it’s cooking, perhaps loosen at the edges a little, but you want it to cook and form a good skin before you even think about turning it. After a few minutes it should begin to hold. Ease your fish slice or spatula under the edges until it’s happy to move around the pan. Spray the uncooked top with some spray oil, then carefully flip it. Leave it to cook as before, then when it’s ready, pop it onto the warmed tray and do the next pancake. You should have a nice thick cake of a pancake, like French toast rather than a pancake.
When both your pancakes are done, you want to serve up with the beans, and then crumble some feta on top, garnish with some parsley and serve with half a fresh lime to squeeze over – the lime works well with the sweet potato.
Bon appetit – yum!

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