Indian Potato Pancakes
This recipe makes 8 small pancakes.
- 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
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.