Sesame-spiked, slightly sweet, and highly sophisticated, this bold spin on latkes is anything but traditional.
1 lb (450 g) sweet potatoes, grated
2 green onions, finely chopped
2 Tbsp (30 mL) low-sodium tamari
1 Tbsp (15 mL) chia seeds
1 Tbsp (15 mL) rice wine vinegar
1 Tbsp (15 mL) sesame oil
1 Tbsp (15 mL) white or black sesame seeds
1 tsp (5 mL) fresh grated ginger
1/4 tsp (1 mL) chili flakes
1/4 cup (60 mL) buckwheat flour
Preheat oven to 425 F (220 C). Line large rimmed baking sheet with parchment paper. In large bowl, mix together grated sweet potatoes and green onion. In small bowl, whisk tamari, chia seeds, vinegar, oil, sesame seeds, ginger, and chili flakes. Pour into sweet potato mixture and stir to combine. Add buckwheat flour, mix, and let sit for 5 minutes.
Scoop scant 1/4 cup (60 mL) portions onto prepared baking sheet, 1 in (2.5 cm) apart, and flatten to 1/4 in (0.6 cm) thick. Bake for 20 minutes. Flip and bake for an additional 15 to 20 minutes, until crispy and cooked through.
Serve immediately, or cool on wire rack and store in refrigerator for up to 3 days, or freezer for up to 1 month. To serve, reheat in 400 F (200 C) oven for 5 to 10 minutes.
Each serving contains: 62 calories; 1 g protein; 2 g total fat (0 g sat. fat, 0 g trans fat); 11 g total carbohydrates (2 g sugars, 2 g fibre); 111 mg sodium
source: “Roots to Relish“, alive #385, November 2014