Vegetarian Sweet Potato Pancakes with Mango Mustard Cream

Remove skin from sweet potatoes and onion and grate coarsely on a grater (or ae.).

Peel garlic clove. Clean the spring onions and cut the white or light green into fine rings.

For the mango cream, peel and cut the mango and mash it with a chopping rod. Stir in crème fraîche, garlic, mustard and spring onions. Season strongly with new spice, ginger, turmeric, salt, cumin, cayenne and freshly ground pepper.

For the pancakes, mix the sweet potatoes, onion, egg yolks, new spice and cayenne. Finally, add the flour.

Season well with salt and pepper.

Heat the oil in a frying pan and pour in 1 tbsp of the mixture at a time, spread a little level and roast over medium-high heat for about 5 minutes, turning once to the other side.

Drain on paper towels and bring to the table with the mango-mustard cream.

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