Sweet potato Tikki 红薯土豆米煎饼
Eat Whole 2 Thrive @EatWhole2Thrive
Inspired by Indian yam potato mini pancakes. Added rice flour and soaked for half day to aid better digestion.
Open in Cookpad AppCooking Instructions
- 1
Steam sweet potato and potato on high heat for about 20 minutes. Mash them by a fork.
- 2
Mix in the rice flour and spicy mix. Allow the dough to soak at room temperature for half day.
- 3
Shape the dough into mini balls and pan sear them on both sides until golden brown.
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Craving for delicious foods drives me to be creative in my kitchen all the time. Thanks to my intolerance of all refine foods such as white flour, white rice and sugar, transition to use whole grains through sourdough fermentation, soaking and sprouting seeds has opened a whole new world to me! All my recipes share the same principle of low fat/oil, almost no added sugar/honey, whole grains and as much fermentation Incorporated as possible to unlock its nutritional value and plus lots of made ahead secret ingredients that I've learned over the years. In my pantry, you'll always found stocks of ancient grains (spelt, kamut, millet), brown rice in various varieties, jars of dry beans in multiple color and shapes. Kimchi made with all kinds of seasonal veggies in my fridge and homemade stocks in my freezer all the time. Join me on this journey eat whole 2 thrive!
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