• 2 cups sweet potatoes, coarsely grated
• 1/2 cup red bell pepper, diced
• 2 T. arrowroot
• 1 - 15oz. can garbanzo beans, drained
• 1 egg
• 2 t. curry powder
• 1 t. salt
• 1/4 cup cilantro, chopped
• 2 t. mustard seeds
• canola oil for frying

In a large bowl, combine the sweet potatoes and bell pepper. Add the arrowroot and toss to coat. Puree the garbanzo beans in a food processor to a coarse paste. Add the egg, curry powder, salt and cilantro and blend until just combined. Stir the garbanzo mixture into the potato mixture. Finally stir in the mustard seeds.

In a large skillet, heat the oil over medium heat. (The oil should be about ½ inch) Working in batches drop the batter by heaping tablespoon into the hot oil. Using the back of a spoon spread out each spoonful of batter to form a pancake. Pan-fry until golden brown, about 3 minutes on each side. Drain well on paper towels. Serve hot with Spicy Cranberry Chutney and/or Dill Cream.

Makes abut 18 appetizer size latkes