Indian Potato Pancakes
||makes about 10
Excellent Indian starter or side dish. More like a bhaji than a pancake. Tasty potato cake. You can vary the recipe by switching the curry powder for a different spice, such as paprika.
1.5 tsp garam masala or curry powder
4 spring onions, chopped fine
1 egg white, beaten
2 tbsp vegetable oil
Salt and pepper to season
You'll also want a relish or two to accompany the potato pancakes.
Peel and then grate the potatoes. Taking a little at a time squeeze out as much liquid as possible, then pat dry with kitchen towel. You want to remove as much of the water content as you can.
Add the garam masala or curry powder, the egg white, spring onions and the seasoning. Stir to mix well.
Heat the oil in a frying pan to a medium heat.
Without adding too much at any one time; as they can spread, drop tablespoonfuls of the potato batter into the pan and flatten out into pancakes with the back of the spoon.
Cook for 2-3 minutes, then flip over and cook for another 3 minutes on the other side.
Drain on kitchen paper, and keep them hot until they're all cooked.
Serve hot with your preferred chutneys or relishes.
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