Ingredients

• 1 pound sweet potatoes (about 2 medium), peeled and coarsely grated
• 2 scallions, finely chopped
• 1/3 cup all-purpose flour
• 2 large eggs, lightly beaten
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/2 teaspoon powdered garlic
• 1/2 teaspoon ground cumin
• 2 tablespoons vegetable oil

Directions

1. Wash hands with soap and warm water. Wash produce well and chop as directed.
2. Stir together all ingredients, except oil, until well mixed.
3. Heat a small amount of oil in a deep nonstick or cast iron skillet over medium-high heat until hot but not smoking. Spoon 2 tablespoons of potato mixture per pancake onto hot oiled pan and flatten to 3-inch diameter with a spatula.
4. Reduce heat to medium and cook until golden, about 1 1/2 minutes on each side.
5. Transfer pancakes with spatula to paper towels to drain.
6. Repeat with remaining mixture. Serve hot and enjoy!

Note: Substitute the sweet potatoes for regular potatoes, carrots, or zucchini.

Makes roughly 12 pancakes.