Potato & Carrot Pancakes With Curry Sauce
Recipe: #29279
March 31, 2018
Categories: Side Dishes, Carrot, Onions, Potatoes, Southern Vegetarian, Kosher Dairy, more
"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."
Ingredients
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.