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.