Curried Potato and Scallion Pancakes

  • 70 mins
  • 10 ingredients

Ingredients

  • 2 lbs Yukon gold potatoes, cooked and grated
  • kosher salt and black pepper to taste
  • 1 tbs flour
  • 3 tsp hot curry powder
  • 3 tsp garam masala
  • 5 large eggs, beaten
  • 1 tsp baking powder
  • 4-6 scallions, minced, white and green parts
  • fresh herbs, thyme, rosemary, parsley etc. (optional)
  • 1 tbs granulated garlic
  • Scrub the potatoes and add to a large pot of cool water, covering the potatoes by 1 inch.
  • Bring to a boil, then reduce heat to medium. Cook the potatoes for about 40 minutes or until just tender.
  • Drain the place the potatoes in cool water to cool completely.
  • Drain and peel the potatoes.
  • Using the large holes of a box grater grate the potatoes and add to a bowl.
  • Whisk together the flour, baking powder, curry powder, garam masala, garlic, herbs (if using), and salt and pepper.
  • Add the grated potatoes, and beaten eggs, mixing well until well incorporated.
  • Heat the oil in a large skillet over medium heat.
  • Use your hands to form round patties, using all the potato mixture.
  • Once the oil is hot add several patties to the pan, gently flattening them with the back of a wooden spoon.
  • Cook for about 8 minutes, turning them once until both sides are a golden brown.
  • Drain on a wire rack or paper towels and serve warm.

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