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Ginger-Peanut Sweet Potato Pancakes with Balsamic Apple Chutney
Food Management Staff
January 1, 2006
1 Min Read
FM Staff
YIELD: 4 servings
Balsamic-apple Chutney:
1 Tbsp. butter, salted
1/4 cup Spanish onion, minced
2 cups Granny Smith apples, peeled, cored, 1/2" diced
2 Tbsps. light brown sugar
1 Tbsp. balsamic vinegar
1/4 cup golden raisins
1 Tbsp. parsley, fresh, chopped
Peanut-Sweet Potato Pancake Mix:
2 cups sweet potato, peeled, grated
2 Tbsps. Spanish onion, grated
1/3 cup creamy peanut butter
1/2 tsp. ginger, dry, ground
2 large eggs, whole
9 Tbsps. bread crumbs, dry
1 tsp. salt
1/2 cup peanut oil
FOR THE CHUTNEY: Sautè the onion in butter in an appropriate pan over a medium heat.
Add the apples and cook for 3 to 4 minutes to soften. Add the brown sugar and stir to coat.
Add the vinegar and simmer for 3 minutes. Add the raisins and cook until plump.
Remove from heat and stir in the parsley. Cool quickly per HACCP procedures to below 40°F. Shelf life is 72 hours at 40°F.
FOR THE PANCAKES: Combine the sweet potato, onion, peanut butter and ginger in an appropriate bowl.
Whisk in the eggs, bread crumbs and salt. Squeeze out any excess moisture. Cool quickly per HACCP procedures to below 40°F. Shelf life is 48 hours at 40°F.
TO SERVE: Add the oil to an appropriate pan over medium heat. Cook tablespoon sized pancakes until golden on both sides. Drain on clean toweling and hold hot at 140°F for service.
Place 2 pancakes per portion on serving plate(s). Top with apple chutney and serve immediately.
Recipe and photo from the Peanut Advisory Boar
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