Sweet Potato Pancakes with Tofu

These are a delicious twist on traditional potato pancakes, and they include all the healthful goodness that tofu—a secret ingredient—provides. Serve them with poached eggs for brunch.

1 cup (8 oz/227 g) cooked sweet potato, mashed
4 ounces (113 g) tofu
2/3 cup (1 1/3 oz/38 g) fresh breadcrumbs
1 tablespoon (15 ml) onion, minced A few dashes curry powder
1/4 teaspoon (1.3 ml) salt
2 tablespoons (101/4 oz/284 g) unbleached flour, spread on a saucer
2 tablespoons (1 fl oz/30 ml) oil

Using a fork, mix all the ingredients, except the flour and oil, in a small bowl. Mash the tofu as you mix and blend. Form the mix into 4 thin patties. Dip each side of each patty in the flour. Heat the oil in a heavy skillet, and fry the pancakes over medium-low heat for about 10 minutes on each side. The pancakes should be golden brown and crusty on the outside, soft and rich on the inside.

Yield: 4 pancakes

Time: 25 minutes

Ras al Hanout

This North African spice mix can be used the way curry is used in Indian cooking; just like curry, its fragrance and flavor are nearly indescribable. It is excellent as a rub for lamb.

1 tablespoon (15 ml) cinnamon
1 teaspoon (5 ml) ground cardamom
1 teaspoon (5 ml) ground nutmeg
1 teaspoon (5 ml) ground cumin
1/2 teaspoon (2.5 ml) freshly ground black pepper
1/4 teaspoon (1.3 ml) turmeric
1/4 teaspoon (1.3 ml) mace
1/4 teaspoon (1.3 ml) ground coriander
1 cup (237 ml) dried rose petals

Sift together all of the spices to remove any little stems and pieces. Toss with the rose petals and store in an airtight jar.

Yield: About 1 cup (237 ml)