Indian Potato Pancakes

Indian Potato Pancakes

(4 servings)    Printable Version
  • 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.

Comments About This Recipe
What do you think of Indian Potato Pancakes?
From Jack

Question:
Are the potatoes cooked or raw?
Can you post your answer and e-mail me a copy
jack@kp.nf.ca

Comment submitted: 11/17/2008 (#6849)





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