Potato & Carrot Pancakes With Curry Sauce

18
Servings
25m
Prep Time
40m
Cook Time
1h 5m
Ready In


"The carrot adds some sweetness to this potato pancake. They can easily be heated up in a 325° on a baking sheet until warmed through."

Original recipe yields 18 servings
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Nutritional

  • Serving Size: 1 (60.8 g)
  • Calories 68.4
  • Total Fat - 2.2 g
  • Saturated Fat - 0.4 g
  • Cholesterol - 23.4 mg
  • Sodium - 121.7 mg
  • Total Carbohydrate - 9.8 g
  • Dietary Fiber - 1.2 g
  • Sugars - 1.4 g
  • Protein - 2.4 g
  • Calcium - 19.3 mg
  • Iron - 0.5 mg
  • Vitamin C - 5.5 mg
  • Thiamin - 0 mg

Step 1

Preheat the oven to 325°.

Step 2

Place the carrot and potato on paper towels; squeeze until barely moist.

Step 3

Combine flour, onion, garlic powder, 1/4 teaspoon salt, pepper, and eggs in a large bowl. Add the potato mixture; stir to combine.

Step 4

Heat a large nonstick skillet over medium heat. Add 2 teaspoons oil; swirl to coat. Heap 3 tablespoons potato mixture into the pan to form a patty; flatten slightly. Repeat the procedure 5 times to form 6 patties. Reduce heat to medium low; cook 6 minutes on each side or until golden brown. Place pancakes on a baking sheet; keep warm in the oven.

Step 5

Repeat the procedure twice with the remaining oil and potato mixture to yield 18 pancakes. Sprinkle with 1/4 teaspoon salt.

Step 6

Combine the remaining 1/4 teaspoon salt, yogurt, curry, and honey in a bowl. Serve the curry sauce with the pancakes.

Tips & Variations


No special items needed.

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