for 4 person

Mixture

500 g	sweet potatoes, cut into approx. 2 cm pieces
2	eggs, beaten
1 tbsp	Maizena 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, cut into cubes
½	cucumber, cut into cubes
2 tsp	Dukkah (spice mix)
½ tsp	salt

Pancakes

	oil, for frying
a little	Dukkah (spice mix)

How it's done

Mixture

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.

Pancakes

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.

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