Savoury little pancakes built on sweet potato and quinoa, flecked with fresh basil and parsley — a wholesome, protein-rich bite for any time of day.
Makes about 18
Nutrition (per pancake, estimated)
- Energy: 47 kcal
- Protein: 2 g
- Fat: 1 g
- Carbohydrate: 6 g
- Fibre: 1 g
Estimated values.
Ingredients
- 1¾ cups cooked quinoa (any colour)
- 2 cups grated sweet potato (about 2, depending on size) — squeeze out the liquid with a paper towel after grating
- 1 small (or ½ large) grated courgette, about 1 cup — squeeze out the liquid with a paper towel after grating
- 6 egg whites
- ½ cup fresh basil leaves, finely chopped
- ½ cup fresh parsley leaves, finely chopped
- 1 teaspoon salt
- ¼ teaspoon black pepper
- 1 dessertspoon olive oil
Method
Combine everything except the olive oil in a large bowl. Spread the olive oil evenly across a medium pan using a paper towel and heat over medium for 1–2 minutes. Take about 2 tablespoons of the mixture, shape into a round, and cook each side for 3 minutes. Continue until the mixture is used up (you should get about 18). Serve with plenty of fresh herbs. Enjoy!