Geoff's Vegan Sweet Potato Latkes
2 Large Sweet Potatoes (Yams)
1 Large Sweet Onion (Sweet Onion if you can get it)
1 tsp Baking Powder
3 Tbsp Flour
3 Flax Eggs*
Salt and Pepper to Taste (aprox 1/2 tsp salt)
Using a mandolin or wide cheese grater, great the Sweet Potatoes and Large onion into a bowl.
Add baking powder, flour. flax eggs, salt and pepper and stir/mix very well. Cover a pan with a thin layer of oil. Form 'cookie' size pancakes and fry them up.
Makes 15 Latkes
Flax Eggs (from How it All Vegan)
1/3 Cup of Whole Flax Seeds
1 Cup of Water
In a food processor or blender, grind the flax seeds until they are a fine flax meal. Slowly add the water until the mixture has a thick milk shake like consistency. 3 Tbsp = 1 Egg. Mix makes a total of 6 egg equivalents. Keeps 3-6 days in fridge.
Tofu Sour Cream
1 12.3 oz package of Extra Firm Silken Tofu
1/4 tsp Salt
4 Tbsp Lemon
1/2 tsp Rice Vinegar
Combine all ingredients in a blender and blend until smooth. Refrigerate. Keeps for 1 wk. Add extra lemon juice and/or vinegar to taste.