Southwestern Cilantro Latkes

Yields 14-16 latkes



5 cups shredded sweet potato (about 2 medium-sized)

1/3 cup buckwheat flour (all-purpose is fine, too)

1 garlic clove, minced

2 eggs

1 tablespoon oil (I used safflower), plus more for fryingpotatocakes_2

½ teaspoon salt

½ teaspoon pepper

½ white onion, chopped

½ cup chopped fresh cilantro

2 tablespoons chopped and seeded jalapeno

1 teaspoon ground cumin

sour cream and more cilantro for topping


  1. In a large bowl, mix together potatoes, onion, flour, cilantro and jalapeno
  2. In a small bowl, whisk eggs, salt, pepper, cumin and oil. Add this mixture to the potatoes.
  3. Heat oil in a large pan over medium heat.
  4. With your hands, form the latkes into small balls, about ¼ cup each. Pack mixture with your hands, and place 3-4 in the pan. Press down with a spatula.
  5. Cook for about 3 minutes on each side. Top with cilantro and sour cream if desired.


Recipe heavily adapted by Katie Hayes from  Originally featured in the May 2014 issue of Validity.  

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