Sweet potato pancakes with sour cream and tomato concasse

1 serving

30 minutes

Recipe provided by Fornetto restaurant.

Energy value per serving

• Calories: 493.4
• Proteins: 10.8g
• Fats: 22.3g
• Carbohydrates: 66g

Ingredients

• Sweet 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

Cooking steps

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.

   Required ingredients:

   • 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.

   Required ingredients:

   • 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.

   Required ingredients:

   • Vegan sour cream: 50 g
   • Tomatoes: 100 g
   • Olive oil: 10 ml
   • Green basil: 5 g
   • Olives: 20 g