Рецепт Sweet Potato and Yellow Split Pea Latkes

by The Nourished Kitchen

I was looking for an easy winter lunch recently: something simple to make, filling, nutritious and light on our budget (maternity medical bills are putting a bit of a dent in the pocket book this year).

So, I boiled up some split peas (we almost always have pulses soaking – beans for soup, chickpeas for hummus, and so on), and paired them with shredded sweet potato and red onion for Sweet Potato Latkes. We paired them with sour cream and some cured salmon for an easy lunch.

Split Peas Make an Easy Substitute for Flour

Split peas, like many pulses, make an easy substitute for flour in many dishes. Their rich starchiness, resistant starch and moisture help to bind ingredients together just like a combination of egg and flour might. They work particularly well as a binding agent in this latke recipe, where the split peas’ natural earthiness pairs beautifully with the sweetness of sweet potato spiked by a whiff of chile.

Take the Pulse Pledge

2016 is the International Year of pulses, and I’ve been working with USA Pulses and Pulse Canada this year in celebration of these tiny, inexpensive nutritional powerhouses.