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Indian Potato Pancakes with Curry-Lime Yogurt Recipe

Indian Potato Pancakes with Curry-Lime Yogurt Recipe

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Indian Potato Pancakes with Curry-Lime Yogurt

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Ingredients

Count

Nutrition

132

Calories

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Ingredients:

Serving

1/2 cup frozen peas
1 medium onion, peeled
4 large russet or idaho potatoes (about 3 1/2 lb), peeled
2 large eggs
2 tbsp all-purpose flour
1/4 tsp ground coriander
1/4 tsp ground turmeric
1/4 tsp ground cumin
2 tbsp minced peeled fresh ginger
2 tbsp minced fresh cilantro
6 tbsp vegetable oil
6 tbsp unsalted butter
curry-lime yogurt

Directions:

Preheat oven to 200°F. Place 2 nonstick baking sheets in oven.
In small saucepan, bring salted water to boil. Add peas and cook, uncovered, until heated through, about 2 to 3 minutes. Drain, then rinse in colander under cool, running water. Set aside in colander to drain completely.
Using box grater or food processor fitted with grating disc, coarsely grate onion and place in colander set in sink. Coarsely grate potatoes, add to colander, and set aside to drain.
In large mixing bowl, lightly beat eggs. Whisk in flour, coriander, turmeric, and cumin. Mix in ginger, cilantro, and peas.
Press potatoes and onion to extract as much liquid as possible, then add to bowl. Season mixture with salt and freshly ground black pepper. Using wooden spoon or hands, mix well, but do not overwork.
In heavy-bottomed, 12-inch skillet over moderately high heat, heat 1 tablespoon oil and 1 tablespoon butter until hot but not smoking. Drop 4 scant 1/4-cup portions of potato mixture into pan and flatten with spatula to form four 3-inch pancakes.
Fry until bottoms are golden-brown, 4 to 5 minutes, then turn over and fry until golden-brown and crisp, an additional 4 to 5 minutes. Transfer to paper towels to drain; season immediately with salt and pepper. Keep warm on baking sheets in oven while making remaining pancakes.
Using paper towels, carefully wipe out pan. And 1 tablespoon oil and 1 tablespoon butter and fry 4 more pancakes. Repeat with remaining batter, wiping out pan and adding 1 tablespoon oil and 1 tablespoon butter before each batch.
Serve pancakes hot with Curry-Lime Yogurt.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	131.81 Kcal (552 kJ)
Calories from fat	60.4 Kcal
		% Daily Value*
Total Fat	6.71g	10%
Cholesterol	23.13mg	8%
Sodium	18.91mg	1%
Potassium	385.44mg	8%
Total Carbs	15.35g	5%
Sugars	1g	4%
Dietary Fiber	1.59g	6%
Protein	2.83g	6%
Vitamin C	6.2mg	10%
Iron	0.8mg	5%
Calcium	17.3mg	2%

Amount Per 100 g
Calories	153.54 Kcal (643 kJ)
Calories from fat	70.36 Kcal
		% Daily Value*
Total Fat	7.82g	10%
Cholesterol	26.94mg	8%
Sodium	22.03mg	1%
Potassium	448.97mg	8%
Total Carbs	17.88g	5%
Sugars	1.16g	4%
Dietary Fiber	1.85g	6%
Protein	3.3g	6%
Vitamin C	7.2mg	10%
Iron	1mg	5%
Calcium	20.1mg	2%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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