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
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