Yam and Potato Pancakes

Tuesday, April 10, 2012

If you remember my post on pirozhki, I mentioned an interestingly common culinary occurrence around the world: meat cooked in dough, having different names and different methods of preparation, makes an appearance in those countries in Asia, Europe and Latin America.


I may have stumbled on another curious culinary conundrum of sorts. Shredded, fried potato cakes. Potato fritters. Latkes. Potetkaker. Deruny or draniki in Ukrainian and Russian respectively (both meaning something shredded). These have traveled from Eastern Europe to United States to Norway and back, although not necessarily in that order. What conclusion can we draw from this? I can only see one. They must be good.


My mom used to make these when I was little. The version I made is with young gold potatoes, which burst with juices and add more freshness, and yams, which add a sweet complexity to the cakes. As an added bonus, they are also gluten-free. These savory and sweet cakes are tasty by themselves, with a dollop of sour cream or low-fat yogurt, or as a side dish for dinner (providing a deliciously simple way to get away from the usual suspects like mashed potatoes or rice).


Yam and Potato Pancakes
(Makes about 8 pancakes)

You will need:
2 large young gold potatoes
1 medium yam
1 egg, lightly beaten
1 tbsp freshly chopped dill
1/4 tsp salt, or to taste
1/8 tsp pepper, or to taste
1 1/2 tbsp potato flour
2-3 tbsp canola oil

1. Peel and grate potatoes and yam and place in a bowl. Add the egg, dill, salt and pepper and mix. Sprinkle with potato flour and mix well to combine. Form the potato mixture into eight flattened patties (about 3 inches across). Heat oil on medium heat in a large pan and add the cakes, working in batches if necessary. Cook the cakes until golden brown, about 4 minutes per side. As an option, serve with chopped scallion and sour cream or low-fat plain yogurt.


  1. Oh yum, these sound delicious, thanks.

    You are welcome to join in my monthly food blogger event THE SOUP KITCHEN, here all bloggers are welcome, hope to see you participate soon. Different theme each month.

  2. This sounds delicious! And looks beautiful too!

  3. Good observation - there's some form of hashbrowns/latkes most everywhere I can think of.

    I love potato pancakes, and have sometimes uesd other root vegetables (beets, parsnips) mixed in, but have never tried sweet potatoes. Great idea!

  4. just discovered your blog and I am absolutely in love with it! the food you make looks divine! totally following :)

  5. I love the addition of yams to traditional potato pancakes! And of course, any recipe that produces a vehicle for yogurt is a-ok in my book. :)

  6. oh gosh, it looks delicious! :)

    <3, Mimi
    Poshlocket Giveaway: Win a Shelly Fabric Choker

  7. These look satisfying! Thanks for the pictures and recipe.:D

    ***** Marie *****

  8. So good! My (Ukranian) mother-in-law makes something similar to this. Comfort food! xoxo

  9. I like your post so much! Yummy, sounds so delicious!
    Take a look and if you want we can follow each others: Cosa mi metto???

  10. These looks DELISH! I can't wait to try!

    Check out my latest recipe @ bakingblissful.blogspot.com

  11. Am trying to cook more "whole" fresh foods for my slightly picky kiddos. Had the idea to make some potato pancakes using a combination of yams and regular potatoes. Googled Yam and potato pancakes and viola! Here you are - love your blog and will be checking your other recipes. Thanks!

  12. Hi:) Can I make these with regular flour if I don't have potato flour (I am currently living in Germany and finding just basic flour is a challenge too)

  13. Smart Kinder Kids - yes you can use regular flour. I lived in Norway so the feeling of trying to desperately find the right ingredients definitely sounds familiar!

  14. These were delicious! I embellished a little...a clove of garlic, mince, and half an onion, shredded. I think my potatoes were bigger....it wouldn't hold together, so I added extra flour and they were fine..no problems holding together in the pan. I browned them and finished them in the oven. Lovely, and will make them again..thank you for the great recipe!



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