Indian Potato Pancakes

(4 servings)

  • 1 and 1/2 cups grated potato - well drained and well packed
  • 1 and 1/2 teaspoon curry powder
  • 1/2 teaspoon salt
  • 1/4 cup scallions - finely chopped
  • 1 egg - lightly beaten
  • not-fat plain yogurt for topping
This recipe makes 8 small pancakes.

In a large bowl, mix together all ingredients until well combined.

Place a large skillet over medium-high heat and coat well with cooking spray.

Dollop 1/4 cup of batter per pancake. Flatten with a spatula to make a flat circle.

Cook each side to golden brown - about 5 minutes per side.

To serve, place about a teaspoon of yogurt in the center of each pancake.

This is a healthier potato pancake than most. No frying in oil. It's very flavorful and makes for a unique, change-of-pace breakfast. Also great topped with any store-bought or homemade chutney.

Mr Breakfast would like to thank Bennett for this recipe.

Recipe number 2411. Submitted 10/16/2008.