Sweet potato pancakes with sour cream and tomato concasse
1 serving
30 minutes
Recipe provided by Fornetto restaurant.

CaloriesProteinsFatsCarbohydrates
493.4
kcal10.8g
grams22.3g
grams66g
gramsSweet potato
400
g
Vegan sour cream
50
g
Tomatoes
100
g
Olive oil
10
ml
Green basil
5
g
Sea salt
2
g
Olives
20
g
1
Peel the sweet potato, cut off the ends to make three equal circles 1.5 cm thick. Bake in a tray covered with foil at 180 degrees for 23 minutes until soft, then remove the foil, lightly brush with oil and bake again at 200 degrees for 5 minutes.
- Sweet potato: 400 g
- Olive oil: 10 ml
2
Remove seeds from the tomato and chop into 8 mm cubes, mix with olive oil and sliced basil, and add salt.
- Tomatoes: 100 g
- Olive oil: 10 ml
- Green basil: 5 g
- Sea salt: 2 g
3
Place the finished pancakes on a plate, add a quenelle of lean sour cream beside them, and randomly decorate with salsa made from diced tomatoes, olive oil, and basil; also sprinkle with dried and crushed olives.
- Vegan sour cream: 50 g
- Tomatoes: 100 g
- Olive oil: 10 ml
- Green basil: 5 g
- Olives: 20 g









