Curried Sweet Potato Pancakes with Quinoa and Grilled Asparagus

Unappealing iPhone photo of a delicious meal

Since we're poor, I can't waste any food right now. But that doesn't mean we should eat crap, right? Well, sometimes it does. But not this time! The other night I was feeling sick to my stomach. I just couldn't eat rice pasta with marinara sauce again, but I had nothing in the fridge and one more day until Hubs got paid. What to do? I pulled out the perishables that were soon to perish: green onions, sweet potatoes, baking potatoes, asparagus. Then I pulled out my trusty iPhone and got to work.

Found this recipe for Sweet Potato Pancakes and altered it thusly:

Potato cakes:

1 8-ounce red-skinned sweet potato (yam)

1 8-ounce russet potato

4 green onions

2 large eggs, beaten to blend

1 tablespoon all purpose GF flour

2 teaspoons curry powder

1 teaspoon sea salt

2 tablespoons vegetable oil

For potato cakes:

Heat oven to 300°F. Peel both potatoes and coarsely grate into medium bowl. Chop the white part of green onions finely and discard rest or reserve for garnish. Place grated potatoes and green onion in clean cloth and squeeze out excess liquid. Place potatoes and onion in large bowl. Add eggs, flour, curry powder, and sea salt; mix to incorporate evenly.

Line baking sheet with paper towel. Heat oil in heavy large skillet over medium-high heat. Measure scant 1/4 cupful of mixture, shape into ball, and add to skillet. Using spatula, gently flatten ball to 1/3-inch-thick, 3-inch-diameter pancake. Repeat, forming 3 more pancakes. Fry until golden, about 3 minutes per side. Transfer pancakes to prepared baking sheet; keep warm in oven. Repeat with remaining mixture for total of 8 pancakes.

The recipe also includes a recipe for mango chutney and recommends using plain greek yogurt as well. I had neither with the first try and it was yummy enough for me to make again. It was even better the second time with the yogurt and some pre-made chutney from TJs that is not certified GF.

I served it with some asparagus that I coated in olive oil and sea salt and grilled on the old Foreman grill for about 8 minutes, and some quinoa that I cooked with vegetable stock (no water!).

This is destined to become a regular in our rotation.