YIELD: 4 servings
1 Tbsp. butter, salted
1/4 cup Spanish onion, minced
2 cups Granny Smith apples, peeled, cored, 1/2" diced
2 Tbsps. light brown sugar
1 Tbsp. balsamic vinegar
1/4 cup golden raisins
1 Tbsp. parsley, fresh, chopped
Peanut-Sweet Potato Pancake Mix:
2 cups sweet potato, peeled, grated
2 Tbsps. Spanish onion, grated
1/3 cup creamy peanut butter
1/2 tsp. ginger, dry, ground
2 large eggs, whole
9 Tbsps. bread crumbs, dry
1 tsp. salt
1/2 cup peanut oil
- FOR THE CHUTNEY: Sautè the onion in butter in an appropriate pan over a medium heat.
- Add the apples and cook for 3 to 4 minutes to soften. Add the brown sugar and stir to coat.
- Add the vinegar and simmer for 3 minutes. Add the raisins and cook until plump.
- Remove from heat and stir in the parsley. Cool quickly per HACCP procedures to below 40°F. Shelf life is 72 hours at 40°F.
- FOR THE PANCAKES: Combine the sweet potato, onion, peanut butter and ginger in an appropriate bowl.
- Whisk in the eggs, bread crumbs and salt. Squeeze out any excess moisture. Cool quickly per HACCP procedures to below 40°F. Shelf life is 48 hours at 40°F.
- TO SERVE: Add the oil to an appropriate pan over medium heat. Cook tablespoon sized pancakes until golden on both sides. Drain on clean toweling and hold hot at 140°F for service.
- Place 2 pancakes per portion on serving plate(s). Top with apple chutney and serve immediately.
Recipe and photo from the Peanut Advisory Boar