Sweet Potato Pancakes with Creamy Dill Sauce

Serves 4

In these potato pancakes, shredded sweet potatoes add colour, flavour, and a substantial amount of beta-carotene. 

• 1 medium sweet potato peeled and shredded
• 1 large baking potato peeled and shredded
• 1 large carrot, shredded
• 1 small zucchini, shredded
• 1/2 cup grated onion
• 1 egg, lightly beaten
• 1 egg white, lightly beaten
• 1/4 cup flour
• 3 oz soft goat cheese
• 1/3 cup minced fresh dill
• 1/2 tsp salt
• 1/4 tsp pepper
• 1 tbs Organic Extra Virgin Olive Oil
• 1/4 cup reduced-fat sour cream
• 2 tbs low-fat (1.5%) buttermilk

Prep Time: 35 minutes

1. In large bowl, combine sweet potato, baking potato, carrot, zucchini and onion. Add whole egg, egg white and flour, and stir to coat. Add half the goat cheese, 3 tbs of dill, salt and pepper, mixing until well combined. Form potato mixture into 12 patties.
2. Preheat oven to 200*C (400*F).
3. In large non-stick skillet, warm 11/2 tsp of oil over medium heat. Working in batches, saute patties until crusty and golden brown, about 2 minutes per side; add remaining 11/2 tsp oil to pan as necessary. Transfer patties to a nonstick baking sheet and bake 15 minutes, or until cooked through.
4. Meanwhile, in small bowl, blend remaining goat cheese and dill with sour cream and buttermilk.
5. Serve pancakes with creamy dill sauce.