Mia Makes: 2-Ingredient Sweet Potato Pancakes

It's been months since I'm stuck in a work-from-home situation, and I'm also seriously running out of #eatclean lunch ideas. These days I've been just chopping up anything I can find in the fridge (chicken breast or white fish, chickpeas, tomatoes, zucchini, cabbage, mushroom, broccoli etc) and just stir-frying them together with a pinch of salt, some pepper and a few (generous) squirts of sriracha sauce before piling them onto a plate alongside some steamed brown rice or sweet potato.
And then I though, if I can get a stack of pancakes by simply adding egg into mashed banana (recipe HERE), can I get some pancakes by adding egg to mashed sweet potatoes too?

So, let's find out!

To get a serving of 2 (thicc) pancakes, you'll need: 

1 small/medium sweet potato (about 130g)

1 large egg (~55g out of shell)

a pinch of salt

adapted from thekitchn.com

First up, wash and clean your sweet potato thoroughly if you wish to keep the skin on for the added nutrient. Otherwise, peel the potato and cut into smaller chunks such that they'll cook quicker. Steam the sweet potato until it's fork tender and then mash it up (with a fork or in a food processor) into puree. Leave the mashed sweet potato to cool down for a little before cracking in the egg and mixing until you get a thick paste. Add in a pinch of salt to taste.

Then, drop (and spread) the batter onto a heated and well greased frying pan and cook on low to medium heat until the bottom is set (took me about 3 to 4 minutes). Check by lifting the edges to see that it'll hold up and whether the cooked surface is browned to your liking, then carefully flip the pancake over (they're rather fragile and break apart quite easily) and cook on the other side until evenly browned.

And tadaa~ your healthy, flourless pancakes are done!

I ate mine alongside some black pepper baked fish and roasted vegetables with nutritional yeast. 

You cannot go wrong with roasting broccoli and tomatoes for your choice of vegetables for any meal of the day. 

Frankly speaking, texture wise I won't even call these a pancake... at all. In fact, if you don't mind being a little bit more generous with the oil during "frying", you'll end up with something more like a begedil or hashbrown. These "pancakes" are slightly crisp on the surface, but soft and mushy on the inside and taste exactly like sweet potato, so much so that I totally questioned myself on why I wasted so much time and effort (pre-steaming, mashing, mixing, and cooking again) to come up with the exact same taste I could have gotten with just steaming the sweet potato whole and just biting into it. 

But well, I guess it's all for the #eatingfortheinsta trend too, huh?

Till then,

Mia Foo