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Prep Time: 0 Minutes Cook Time: 10 Minutes |
Ready In: 10 Minutes Servings: 4 |
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This recipe comes from Tanzania. I found it on an Operation Rice bowl flier. It's a different take on potato pancakes, plus you get two helpings of veggies in one serving. :-) Ingredients:
3 large potatoes, peeled and grated |
3 large carrots, peeled and grated |
1/2 cup whole wheat flour |
2 tablespoons of sugar |
1/2 teaspoon salt |
1 teaspoon curry powder |
1/2 teaspoon cinnamon |
1 teaspoon baking powder |
1 egg, lightly beaten |
1/2 cup milk |
1/4 cup vegetable oil |
Directions:
1. Combine the potatoes and carrots in a large bowl.
2. In another bowl, sift together the flour, sugar, salt, curry powder, cinnamon, and baking powder.
3. Add the flour mixture, egg and milk to the potato mixture and blend thoroughly.
4. Form the mixture into cakes in half-cup portions.
5. Heat 2 tablespoons of oil in a large skillet over medium heat.
6. Place as many of the cakes as will fit into the skillet, flattening each slightly with a wooden spoon.
7. Cook, covered for about 5 minutes or until browned. Flip cakes over to brown on the other side.
8. Repeat until all cakes are cooked, adding oil as needed to prevent sticking.
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