Sweet Potato-Broccoli Cakes with Cranberry Sauce

I just made this up tonight and thought I would share. Don't worry too much about amounts - Everything can be adjusted to get the right texture to make good cakes.

Pancakes:
Leeks (one stalk) or 1/2 onion or 3-4 green onions chopped a little
1/2 - 1 crown of broccoli
1 clove garlic
2 small or one large sweet potato - baked or boiled and mashed
1-2 eggs
1T flour (wheat, soy, or rice flour)

Cook the leeks, garlic, and broccoli a bit in some extra virgin olive oil or toasted sesame oil. Place in food processor or bullet until blended. Put broccoli mix in bowl and add mashed sweet potato. Add one egg and flour. Texture should be like very thick pancake batter (lumpy) or like too runny mashed potatoes. Add another egg if necessary. This will make around 3-5 pancakes (enough for 2 people).

Heat up some olive oil (2-3 tablespoons) in a pan. It's ready when a spritz of water sizzles in the oil. Spoon in pancake mix. They just need to brown a bit on each side as everything is fully cooked.

Cranberry Sauce:
1 bag frozen or fresh cranberries
Apple juice or cider (or water)
A little sugar or honey to taste.

Put cranberries in small sauce pan. Add just a bit of juice to start (1/2 cup). Cook on medium heat. When bubbling, turn down to simmer. You may need to add more juice if it looks too thick. If you like it thicker, add a little corn starch. It's done when all the berries have softened and become a part of the sauce.

Taste it. I love the taste of unsweetened cranberry sauce but most people will want it sweeter. Add a little sweetener and keep tasting. It should be tart.

Serve pancakes with sauce and maybe a little sour cream or goat cheese.