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

Are the potatoes cooked or raw?
Can you post your answer and e-mail me a copy

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

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