Makes 6 / An unusual and easy side dish; serve with protein to make it a meal. This makes about six 3-inch pancakes.

2 large eggs

1/2 cup cooked red garnet yam pulp

2/3 cup finely cut chives

4 teaspoons low-sodium soy sauce or umeboshi vinegar

4 tablespoons ghee

1/2 cup panko (Japanese bread crumbs)

1. In a bowl, thoroughly beat eggs with yam. Add chives, soy sauce or vinegar, ghee, and panko, and mix well. If necessary, add more soy sauce or vinegar to hold mixture together.

2. Heat a skillet to medium heat. Scoop out a handful of the chive mixture and form into a loose ball; place in skillet, then flatten with a spatula until about 1/4 inch high. Slowly cook until golden, 1–2 minutes, and then flip to cook other side another 1–2 minutes.

PER SERVING (1 pancake): 142 cal, 64% fat cal, 10g fat, 6g sat fat, 92mg chol, 4g protein, 9g carb, 1g fiber, 149mg sodium

Recipe provided by Joanne Saltzman, author of Intuitive Cooking (Book Publishing, 2006). She’s the founder of the School of Natural Cookery in Boulder, Colorado (