Yam and kale pancakes. My new favourite

I started making these in the house a few months ago and we just LOVE them.  Maybe you’ll be able to convince your kids that they are hashbrowns and they’ll eat them?

Peel and grate One Yam

Remove rib and finely chop One bunch Kale(or use one cup frozen chopped spinach, or a little less than a cup of finely chopped broccoli).  Sautee the chopped kale for 5-10 minutes until wilted.  Let cool.

Mix the Kale and the Yam together in a big bowl.  Add in whatever spices and herbs your family likes.  I add in one full bunch of cilantro chopped up, and some Maple Leaf Spicy Thai seasoning that I like. You can add black pepper, curry powder, lemon zest, whatever tickles your fancy.

Crack 2-3 eggs into the bowl (depends on how big your yam was), and beat the egg into the grated veggies, coating everything.

Get a little oil heated up in a cast iron pan.  When hot, pinch a blob of the mixture with your fingers, put in the pan, and spread it out with a fork to make it about half an inch thick..  Repeat to fill the pan with small pancakes.  Alternatively, you can make one big thin pancake then cut it with a spatula to flip it in quarters.

Wait a minute or two, then flip your pancakes.  The cooked side should be golden brown.  The second side should only take another minute.

Serve with creme fraiche, herbed greek yogurt, or with my favourite asian dressing.

Erin’s Favourite Asian Dressing

Grab a coffee cup.

Pour about half an inch of rice vinegar into the bottom of the cup

Pour in enough soy sauce to bring the level in the cup up to about 3/4 of an inch

Pour in about a tablespoon of sesame oil

Add half a teaspoon raw cane sugar, and some ground black pepper

Mix with a fork, pour over cucumber salads, spinach salads, or dip your yam/kale pancakes in it.  mmmm.

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