Classic: Ruth Sirkis' Sweet Potato Pie - Walla! Food

2019-12-27T06:35:17.224Z

Kitchen queen Ruth Sirkis in a particularly exciting comeback with a Chanukah recipe book - and this time, the timeless and beloved classic - for sweet potato pancakes

Classic: Ruth Sirkis' sweet potato pancakes

Kitchen queen Ruth Sirkis in a particularly exciting comeback with a Chanukah recipe book - and this time, the timeless and beloved classic - for sweet potato pancakes

Chanukah Chanukah Recipes (PR, Ruth Sirkis Book Cover)

Recipe Queen Ruth Sirkis does not freeze the yeast and continues to create a variety of recipes that are suitable for both cooking enthusiasts and those who feel threatened by it. This time, she is releasing a new book dedicated entirely to Chanukah recipes.

In honor of her book, Sirkis is sharing us with three holiday recipes. This time for sweet potatoes: "Sweet potatoes are natural, pleasant and not excessive. While preparing sweet potatoes, season them with salt, pepper and onion. Still, there are traces of sweet flavor in the environment. Seasoned with sweet chili sauce. "

Chanukah | Ruth Sirkis | 96 pp. | NIS 88, Yediot Books Publishing

sweet potato patties

Recipe By: Ruth Sirkis

1 rating / 3.75 stars

30 minutes work
Easy to prepare
10 units

IsraeliCanukah Recipes VegetablesBreakfast and Fur Dinner Vegetarian

Wonderful sweet potato pancakes (from the Chanukah recipe book, by Ruth Sirkis, Photo: Dan Lev)

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Ingredients

- 500 grams of sweet potato
- 1 medium potato
- 1 medium onion
- 2 scrambled eggs
- 1 teaspoon salt
- ¼ tsp black pepper
- ½ cup flour
- ½1 cups oil for frying
- ½ cups
- 3 sweet potato chili

Preparation

How to make sweet potato pies?

Peel the sweet potato and potato. Grate in a grater or food processor, on a grating disc. Grate the onion too. If large pieces of one of the vegetables remain - remove them. And squeeze the vegetables with your hands and transfer them to a bowl.
Add the eggs and spices to the vegetable mixture. Stir well. Add the flour and stir again. The mixture should be pretty solid. If it is too wet add another tablespoon of flour.
Heat the oil in a large skillet. Measure a heaping tablespoon of the mixture and transfer to the hot oil. Lightweight surfaces with a fork to create a round core.
Fry the pancakes on both sides. A metal spatula is used, and preferably a spatula that has holes for oil filtration. Remove the pancakes and place on a large plate lined with paper towels to absorb the excess oil.
Serve the pancakes with spicy mayonnaise sauce.
Note: If you prepare the pancakes for a while in advance - you can warm them and return them to crispiness if they are cooked in a flat pan and preheated in a high-heat oven or under a hot grill, for a few minutes.