With medium shredding disc in a food processor,
shred sweet potato and onion.
Wrap in paper towels and squeeze out moisture.
Transfer to a mixing bowl and stir to
distribute vegetables evenly.
Insert a metal blade in the processor and
process eggs, flour, cardamom, salt and pepper.
Pulse about three times, scrape down and
pulse again until smooth.
Add to sweet potato mixture and blend well.
Heat oil in a skillet over moderate heat;
drop sweet potato mixture in by tablespoons.
Cook pancakes until lightly browned,
about 1 min. per side. Makes 6 servings.
Nutrients per serving: 143 cal., 3.25g protein,
13.7g carb., 8.58g fat (%total cal), 70.7mg chol.,
1.59g fiber, 115 mg sodium.