This is a cross between a tortilla and a Korean Pancake. Instead of making a Korean pancake mix, I used tortillas as the base. I know it is an easy lazy way to go. But it works.
Green onions characteristic of Korean pancakes together with mashed cooked sweet potatoes comprised the filling. The Hoisin sauce gives this Korean pancake/tortilla its sweet spicy flavor that sparks one’s tastebuds. It glazes the tortilla inside and outside.
Crunchiness is achieved by using the air fryer or oven.
This is a great appetizer or dish with a salad. My Plant Based Pittsburgh group members loved it during our delightful potluck last night which featured healthy delicious dishes. See photos below.
Hoisin Glazed Sweet Potato Korean Pancakes
Ingredients:
- 2 1-2 cups cooked sweet potatoes, mashed
- 1 cup chopped green onions
- 10 small corn or flour tortillas
- 2 -3 tablespoons Hoisin sauce (store bought or homemade see recipe below)
Instructions:
Mix the sweet potatoes and green onions in a bowl. Set aside.
Spread Hoisin sauce on top of one side of a tortilla.
On half of the tortilla, place about 1 tablespoon of the sweet potatoes green onion mixture.
Then fold over the other half. Repeat with rest of the tortillas.
Air fry 400 for five minutes. Flip halfway.
Glaze the rest of the Hoisin sauce the top of tortilla. Air fry for 2 minutes more or till desired crispness.
Homemade Hoisin Sauce
- 4 tablespoons soy sauce
- 2 tablespoons peanut butter or black bean paste
- 1 tablespoon molasses or brown sugar
- 2 teaspoons white vinegar
- 1/8 teaspoon garlic powder
- 1-2 teaspoons sesame oil
- 5-20 drops chinese hot sauce, habenero or jalepeno depends on your taste
- 1/8 teaspoon black pepper
Whisk all the ingredients together. At first it does not appear to be mixing together, keep at it and whisk a bit longer.
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