Ingredients
2
cups (packed) coarsely grated peeled yams (red-skinned sweet potatoes; about 8 ounces)
1/2
cup chopped red bell pepper
1
15- to 16-ounce can garbanzo bean (chickpeas), well drained
8
tbsp (about) vegetable oil
Directions
1.
Combine yams and bell pepper in large bowl. Add cornstarch; toss to coat. Puree garbanzo beans in processor to coarse paste. Add egg, curry powder and salt and blend. Transfer mixture to small bowl. Mix in cilantro and mustard seeds. Stir garbanzo mixture into yam mixture.
2.
Preheat oven to 325°F. Place baking sheet in oven. Heat 6 tablespoons oil in large skillet over medium heat. Working in batches, drop 1 heaping tablespoon batter per pancake into hot oil. Using back of spoon, spread to 3-inch rounds. Cook until brown, about 3 minutes per side. Transfer to baking sheet in oven. Repeat with remaining batter, spooning off any liquid from surface of batter and adding more oil to skillet by tablespoonfuls as necessary. Serve hot.
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