Potato and Carrot Pancakes with Curry Sauce

Name: Potato and Carrot Pancakes with Curry Sauce
Total time: 45 min
Yield: Serves 6 (serving size: 3 pancakes and 1 1/2 tablespoons sauce)
Ingredients: 2 ½ cups grated carrot; 2 ½ cups grated baking potato; 3 ounces all-purpose flour (about 2/3 cup); ½ cup grated onion; 1 teaspoon garlic powder; ¾ teaspoon kosher salt, divided; ¼ teaspoon freshly ground pepper; 2 large eggs; 2 tablespoons extra-virgin olive oil, divided; ½ cup whole-milk Greek yogurt; ½ teaspoon curry powder; 2 teaspoons honey

3 Ratings
3 Reviews

Carrots bring an earthy sweetness to these crispy, latke-like pancakes. To reheat, place on a baking sheet, and heat in a 325° oven until warmed through.

By Robin Bashinsky

Recipe by Cooking Light September 2015

Gallery

Credit: Jennifer Causey; Styling: Claire Spollen

Recipe Summary

hands-on:

45 mins

total:

45 mins

Yield:

Serves 6 (serving size: 3 pancakes and 1 1/2 tablespoons sauce)

Nutrition Info

Directions

Step 1
Preheat oven to 325°.

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Step 2
Place carrot and potato on paper towels; squeeze until barely moist. Weigh or lightly spoon flour into a dry measuring cup; level with a knife. Combine flour, onion, garlic powder, 1/4 teaspoon salt, pepper, and eggs in a large bowl. Add potato mixture; stir to combine.
Step 3
Heat a large nonstick skillet over medium heat. Add 2 teaspoons oil; swirl to coat. Heap 3 tablespoons potato mixture into pan to form a patty; flatten slightly. Repeat 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 oven. Repeat procedure twice with remaining oil and potato mixture to yield 18 pancakes. Sprinkle with 1/4 teaspoon salt.
Step 4
Combine remaining 1/4 teaspoon salt, yogurt, curry, and honey in a bowl. Serve curry sauce with pancakes.

Nutrition Facts

Per Serving:

192 calories; fat 7.2g; saturated fat 1.7g; mono fat 4.4g; poly fat 0.9g; protein 6g; carbohydrates 27g; fiber 2g; cholesterol 65mg; iron 2mg; sodium 308mg; calcium 61mg.

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brighteyes8

12/07/2016

I took the other reviewer's suggestion and subbed sweet potato -- purple sweet potato! They looked pretty and tasted great too. Recommended.

Renee5732

08/30/2016

Very tasty! Used less curry powder and some cayenne!

laskoff2lewis

09/24/2015

I wasn't expecting much out of these but they were pretty darn good! The sauce is great! I made two batches, one with sweet potato and carrot and one with potato and carrot. We all liked the sweet potato ones bette - but the russet potato ones were good too. I grated 1/2 of a medium onion and that was plenty - I squeezed out the liquid from it because it was really watery!

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