Ingredients
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1 1/2
-
1 1/2
-
1/2
-
1/4
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1
-
-
-
-
-
-
-
-
-
-
Directions
Indian Potato Pancakes,These awesome little pancakes make a nice brunch item or an appetizer, or they can serve as one part of a more complex meal. Serve them topped with a dollop of nonfat yogurt or Mango Peach Chutney if desired.,No one in my family thought too highly of these pancakes, complaining of a bitter taste, which I assume came from the garam masala. I extracted a lot of water from the grated potatoes. I wonder if I didn’t extract enough and it threw off the masala-potato ratio.,Delicious!!! They were so good that after I tested one, I made a second batch while my first batch was cooking. I did use the whole egg.
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Steps
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1
Done
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Combine the Potatoes, Garam Maslala or Curry, Salt, Green Onions and Egg White. Warm a Large Nonstick Skillet. Spray With Cooking Spray. Drop the Potato Batter by a Scant 1/4 Cup Measure Onto the Skillet and Gently Flatten Into a Circle With a Spatula. Make as Many Pancakes as Will Fit in Your Skillet, but Leave Enough Room to Flip Them. |
|
2
Done
|
Cook on Medium Heat For About 5 Minutes, or Until Browned. Flip the Pancakes Over, Cover and Cook For 3 Minutes on the Second Side. Then Uncover, and Cook Until Browned About 3 Minutes Longer. |
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3
Done
|
Variation: Replace the White Potatoes With Sweet Potatoes and Use 2 Egg Whites. |
