Sweet potato and corn pancakes

Sweet potato and corn pancakes

Total: 45 Min. | Active: 45 Min.
vegetarian, lactose-free, gluten-free
Nutritional value / person: 257 kcal
, Fat: 12 g
, Carbohydrate: 29 g
, Protein: 6 g


4 people


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

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500 g sweet potatoes, cut into approx. 2 cm pieces
2 eggs, beaten
1 tbsp cornflour
1 tsp baking powder
1 lime, rinsed with hot water, dabbed dry, grated zest, all of the juice set aside
1 tin corn kernels (approx. 140 g), rinsed, drained
1 tsp salt
a little pepper

Avocado and cucumber salad

1 avocado, diced
½ cucumber, diced
2 tsp Dukkah (spice mix)
½ tsp salt


oil for frying
a little Dukkah (spice mix)
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How it's done


Place a steamer basket into a wide pan, fill with water until it is just below the bottom of the basket, add the sweet potatoes, cover and cook over a medium heat for approx. 20 mins. until soft. Mash the sweet potatoes with a fork, leave to cool. Add the eggs, cornflour, baking powder, lime zest and sweetcorn, mix and season.

Avocado and cucumber salad

Mix the avocado and cucumber with the reserved lime juice, season.


Heat a dash of oil in a non-stick frying pan. Reduce the heat, pour as much batter into the pan as it takes to make pancakes of approx. 8 cm in diameter. Once the undersides are cooked and no longer stick to the pan, turn the pancakes over, finish cooking, then cover and keep warm. Prepare the remaining pancakes straight away, plate up with the avocado and cucumber salad, sprinkle with the dukkah.

Good to know
Serve with: Baby lettuce.

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