Potato & Carrot Pancakes With Curry Sauce

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

Recipe: #29279

March 31, 2018



"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 is 18 servings

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 by Step Method

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


No special items needed.

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