Sweet Potato Pancakes with a Corn Salad Meal Prep

Everyone knows how obsessed I am with eating the rainbow. Not only is it aesthetically pleasing, it means you’re getting in lots of goodness in terms of nutrients too. You can add chicken/tofu to this recipe to up the protein if you wish. I opted to keep it veggie and added pumpkin seeds instead.

Serves: 3

For nutritional information click here!

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Ingredients:

For the pancakes: (makes 6 large, 12 small)

  • 400g sweet potato, roasted and mashed
  • 1 medium egg
  • 2 medium egg whites
  • 60g oat flour
  • 70g milk (any will do)
  • 1 green chilli, finely chopped
  • 10g corriander, finely chopped
  • Coconut oil to fry
  • Salt & pepper to taste

For the corn salad:

  • 1 large tin of sweetcorn (280g drained weight)
  • 1 red chilli, deseeded and chopped
  • 3 spring onion, sliced
  • 2 small red onions, finely diced
  • 150g cherry tomatoes
  • 1 large carrot, grated
  • 10g corriander
  • 1 tsp lemon juice
  • 1 avocado, diced
  • 100g washed spinach
  • Salt & pepper to taste

 

Method:

  1. Preheat oven to 180c and pre line a baking tray
  2. Thoroughly mix all of the sweet potato pancakes ingredients together in a large bowl
  3. Heat coconut oil in a pan on a medium heat and add in some of the pancake mixture (how much you add depends on the size of pancake you want to make. For large I used about 1/4 of a cup per pancake, for the smaller ones I used approx 2 tbsp)
  4. Fry on either side for 5 minutes then transfer to a lined baking tray – it took me 3 batches to do this. You can also use multiple pans!
  5. Once all pancakes are done and on the baking tray, cook in the oven for a further 10 minutes
  6. In the meantime, prepare the salad by mixing all ingredients apart from the spinach together in a large mixing bowl
  7. Divide the spinach between the tupperwear
  8. Divide the corn salad between the tupperwear
  9. When pancakes are ready, allow to cool, then transfer to tupperwear
  10. Top with any extras of your choice. I used pumpkin seeds and chilli flakes. Feta and pomegranate are also good ideas!

 

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