Ingredients

4 Island Gold shell eggs, large

Island Gold shell eggs, large

1/4 cup / 50 ml all purpose flour or matzo meal

all purpose flour or matzo meal

1-2 tsp / 5-10 ml mild Indian curry paste

mild Indian curry paste

1 tsp / 5 ml finely grated lime rind

finely grated lime rind

1/2 tsp / 2 ml salt

salt

1/4 tsp / 1 ml pepper

pepper

1/2 cup / 125 ml lightly packed cilantro leaves, chopped

lightly packed cilantro leaves, chopped

3 sweet potatoes (about 2 lb/1 kg), peeled

sweet potatoes (about 2 lb/1 kg), peeled

1 medium onion

medium onion

2 tbsp / 30 ml vegetable oil

vegetable oil

plain yogurt or sour cream (optional)

plain yogurt or sour cream (optional)

chopped chives or green onions (optional)

chopped chives or green onions (optional)

Directions

1. Break eggs and whisk with flour, curry paste, lime rind, salt and pepper. Stir in cilantro leaves.
2. Coarsely grate potatoes and onion using food processor or hand grater. Stir into egg mixture using a wooden spoon.
3. In large nonstick skillet or griddle, heat half the oil over medium-high heat. Drop ½ cup (125 mL) for large latkes and ¼ cup (50 mL) for small latkes of potato mixture onto hot skillet.
4. Cook for 3 minutes or until golden brown on bottom. Turn and cook for 3 minutes longer or until crisp and cooked through. Place on paper towel to drain. Work in batches, adding more oil as necessary. Serve hot with yogurt and chopped chives.

Tips

• Let cooked latkes stand at room temperature for up to 4 hours. Reheat on a baking sheet at 400°F (200°C) about 5 minutes or until heated through.
• For cocktail snacks, reduce amount of mixture to 1 tbsp (15 mL) to make bite-sized latkes.