Curried Potato and Scallion Pancakes

  • Cook Time: 1 hour
  • Persons: 4
  • Difficulty: Easy

  • 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
  1. Instructions
  2. Scrub the potatoes and add to a large pot of cool water, covering the potatoes by 1 inch.
  3. Bring to a boil, then reduce heat to medium. Cook the potatoes for about 40 minutes or until just tender.
  4. Drain the place the potatoes in cool water to cool completely.
  5. Drain and peel the potatoes.
  6. Using the large holes of a box grater grate the potatoes and add to a bowl.
  7. Whisk together the flour, baking powder, curry powder, garam masala, garlic, herbs (if using), and salt and pepper.
  8. Add the grated potatoes, and beaten eggs, mixing well until well incorporated.
  9. Heat the oil in a large skillet over medium heat.
  10. Use your hands to form round patties, using all the potato mixture.
  11. Once the oil is hot add several patties to the pan, gently flattening them with the back of a wooden spoon.
  12. Cook for about 8 minutes, turning them once until both sides are a golden brown.
  13. Drain on a wire rack or paper towels and serve warm.