Herbed Sweet Potato Pancakes Image

Herbed Sweet Potato Pancakes

Mary's Kitchen Crush - "A Fish Full of Flavour"

Prep Time
Cook Time


  • 2 cups (400g) peeled and grated sweet potato, about 1 medium
  • 4 green onions, thinly sliced
  • 2 cloves garlic, finely minced
  • ¼ cup (20g) chopped cilantro
  • 2 tablespoons (10g) chopped parsley
  • ¼ cup (25g) panko breadcrumbs
  • 3 tablespoons (45g) cornstarch
  • 1 tablespoon (15g) flour
  • ½ teaspoon (3g) kosher salt
  • ½ teaspoon (2g) ground ginger
  • ¼ teaspoon (1g) black pepper
  • 2 eggs
  • Canola oil


  1. Heat oven to 200F (93C). Line a rimmed baking sheet with a cooling rack; set aside.
  2. Combine sweet potato, onion, garlic, cilantro and parsley in a large bowl. Add panko, cornstarch, flour, salt, pepper and ginger. Stir to combine. Stir in eggs.
  3. Heat ¼-inch (1/2 cm) of oil over medium heat in a large non-stick skillet. Working in batches of four, spoon ¼ cup (60ml) of the mixture into the hot oil and fry until golden brown on each side, 4 to 6 minutes, flipping halfway.
  4. Transfer to prepared sheet, sprinkle with salt and place in oven to keep warm while frying remaining batches.