INDIAN POTATO PANCAKES
Try something new with a savoury pancake filling of green lentils and potatoes with chilli and ginger that's ideal for Shrove Tuesday or midweek dining.
Provided by Miriam Nice
Categories Dinner, Supper
Time 40m
Number Of Ingredients 13
Steps:
- Heat the oil in a large pan over a low heat. Add the shallots, mustard seeds, turmeric, chilli, ginger and garlic, and cook gently until the shallots are soft. Add the potatoes and continue to cook slowly for 15-20 mins, stirring occasionally, until the potatoes are soft.
- Stir through the lentils, season and continue to cook for another 2-3 mins to warm them through. Pile a quarter of the mixture into each pancake and fold the sides in to make a triangle. Pop the spinach in the pan while it's still hot, just to wilt it, and serve on the side, with mango chutney and yogurt, if you like.
Nutrition Facts : Calories 490 calories, Fat 29 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 43 grams carbohydrates, Sugar 5 grams sugar, Fiber 4 grams fiber, Protein 12 grams protein, Sodium 0.8 milligram of sodium
INDIAN POTATO PANCAKE MIX
This is my bulk recipe for quick and easy Indian potato pancakes. Aloo Tikki is a popular North Indian pan-fried potato cake. It makes a terrific snack or side dish when served with a coriander-mint yogurt sauce. Just mix 1 cup mixture with one egg and 1/2 cup milk... throw in fresh onion, cilantro or frozen peas if desired... then fry in butter.
Provided by The Spice Guru
Categories Mashed Potatoes
Time 25m
Yield 6 batches potato pancakes, 24-30 serving(s)
Number Of Ingredients 13
Steps:
- COMBINE all ingredients well; STORE airtight in a cool, dry place.
- TO PREPARE 4 - 5 SERVINGS: Shake instant potato pancake mix before opening. Into a small mixing bowl, add 1 cup of this dry mix.
- BEAT one egg with 1/2 cup milk and 1 teaspoon vegetable oil, then add to dry mix; STIR.
- LET stand 10 minutes.
- STIR again (if desired, stir in 1 tablespoon defrosted frozen peas and/or fresh chopped onion and minced cilantro).
- PLACE disposable kitchen gloves over each hand (to protect hands and nails from turmeric staining).
- SCOOP mixture using an ice cream scoop, into other hand; SHAPE into 4 - 5 one-inch-thick patties as shown in photo.
- PLACE patties onto a heated, buttered skillet over medium-low heat; FRY until golden brown; TURN and fry until other side is golden brown.
- DRAIN on paper towels.
- SERVE hot, with a coriander-mint chutney with or without plain yogurt and ENJOY!
Nutrition Facts : Calories 53, Fat 0.2, Sodium 279.2, Carbohydrate 11.9, Fiber 1.2, Sugar 0.7, Protein 1.4
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.
Provided by MarieRynr
Categories Breakfast
Time 26m
Yield 8 3-inch pancakes
Number Of Ingredients 5
Steps:
- 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.
- 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.
- VARIATION: replace the white potatoes with sweet potatoes and use 2 egg whites.
Nutrition Facts : Calories 28.6, Sodium 222.9, Carbohydrate 6.2, Fiber 0.7, Sugar 0.4, Protein 1.1
INDIAN POTATO PANCAKES WITH CURRY-LIME YOGURT
Provided by Andrew Friedman
Categories Egg Onion Potato Appetizer Fry Hanukkah Yogurt Pea Kosher Sugar Conscious Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Makes about 24 pancakes
Number Of Ingredients 13
Steps:
- 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.
EASY POTATO PANCAKES
My family loves these as a side dish or for Sunday brunch. Delicious topped with sour cream and green onions or applesauce.
Provided by HIGHROAD
Categories Side Dish Potato Side Dish Recipes Potato Pancake Recipes
Time 40m
Yield 4
Number Of Ingredients 6
Steps:
- In a large bowl, stir together potatoes, eggs, onion, flour, salt and pepper.
- In a large skillet, heat oil over medium high heat. Drop large spoonfuls of the potato batter into the skillet and flatten cakes slightly with a spatula. Cook for about 4 minutes on each side, until golden brown. Serve immediately.
Nutrition Facts : Calories 365.5 calories, Carbohydrate 55.4 g, Cholesterol 93 mg, Fat 13.1 g, Fiber 4.9 g, Protein 8.2 g, SaturatedFat 2.5 g, Sodium 47.9 mg, Sugar 3.5 g
POTATO PANCAKES
Use up leftover mashed potato in these breakfast pancakes, delicious with bacon and eggs
Provided by Good Food team
Categories Breakfast, Brunch
Time 45m
Yield Makes 12-15
Number Of Ingredients 9
Steps:
- If you've got potatoes not mash, cook them in boiling water until tender. Drain well and press through a potato ricer or mash. Weigh out 250g and cool.
- Sieve the flour and baking powder onto cooled mash. Whisk eggs and milk together and add to the potato mix with the chives. Whisk the batter until smooth.
- Heat a large non-stick frying pan over a medium heat. Add ½ tsp sunflower oil and a dot of butter. When the fat is hot, start to cook the pancakes. Add 1 tbsp of batter for each pancake and cook 4 at a time. Cook for about 1 min until the underside is golden brown and small bubbles appear.
- Flip the pancakes and cook until golden. Remove from the pan and keep warm while you cook the remaining pancakes in the same way, adding a tiny bit of oil and butter to the pan as and when needed. Serve the pancakes in stacks with creamy scrambled egg and crisp rashers of streaky bacon.
Nutrition Facts : Calories 75 calories, Fat 3 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 9 grams carbohydrates, Sugar 0.7 grams sugar, Protein 3 grams protein, Sodium 0.2 milligram of sodium
POTATO PANCAKES
We grew our own potatoes on the small farm in New Hampshire where I was raised. These pancakes are very good served with any pork dish.
Provided by Taste of Home
Categories Side Dishes
Time 20m
Yield 12 (2-inch) pancakes.
Number Of Ingredients 7
Steps:
- In a sieve or colander, drain potatoes, squeezing to remove excess liquid. Pat dry; set aside. , In a large bowl, combine the flour, baking powder and salt. Stir in eggs until blended. Add onion and reserved potatoes; toss to coat., Drop by tablespoonfuls onto a preheated greased skillet. Fry in batches until lightly browned on both sides. Drain on paper towels. Serve with applesauce or syrup if desired.
Nutrition Facts : Calories 77 calories, Fat 1g fat (0 saturated fat), Cholesterol 36mg cholesterol, Sodium 21mg sodium, Carbohydrate 15g carbohydrate (0 sugars, Fiber 0 fiber), Protein 3g protein. Diabetic Exchanges
POTATO PANCAKES
This is a delicious Recipe which my late father left to me. Everyone raves about this recipe, and it is sooooo...easy. Wonderful side dish with pork chops.
Provided by KRKing911
Categories Side Dish Potato Side Dish Recipes Potato Pancake Recipes
Time 45m
Yield 15
Number Of Ingredients 7
Steps:
- In a food processor grate potatoes and onion. In a large bowl combine potatoes, onions, eggs, pancake mix, salt and pepper.
- Heat oil in a large skillet over medium heat. Spoon potatoes into skillet and cook as you would pancakes, for 3 to 4 minutes on each side.
Nutrition Facts : Calories 197.1 calories, Carbohydrate 39 g, Cholesterol 37.2 mg, Fat 2.4 g, Fiber 1.6 g, Protein 5.2 g, SaturatedFat 0.5 g, Sodium 651.7 mg, Sugar 2.2 g
ONION POTATO PANCAKES
"WHEN Grandma prepared potato pancakes, she used an old-fashioned grater, great for potatoes but not for knuckles! With homemade applesauce, this sauce, this side dish complements a meal so well. I made these pancakes for my family and often served them as a main dish for light suppers.
Provided by Taste of Home
Categories Breakfast Brunch Side Dishes
Time 20m
Yield 6-8 servings (12 pancakes).
Number Of Ingredients 9
Steps:
- In a blender or food processor, place the eggs, onion, flour, salt, pepper, baking powder and 1/2 cup of potatoes. Cover and process on high until smooth. Add parsley and remaining potatoes; cover and pulse 2-4 times until potatoes are chopped. Pour 1 to 2 tablespoons oil onto a hot griddle or skillet. Pour batter by 1/3 cupfuls onto griddle; flatten slightly to a 4-in. to 5-in. diameter. Cook over medium heat until golden on both sides. Add oil as needed until all pancakes are cooked.
Nutrition Facts : Calories 163 calories, Fat 6g fat (1g saturated fat), Cholesterol 53mg cholesterol, Sodium 257mg sodium, Carbohydrate 23g carbohydrate (3g sugars, Fiber 2g fiber), Protein 4g protein.
POTATO PANCAKES
My mother used to used left over mashed potatoes to make these potato pancakes the next night for supper. She fried hers and they were quite delicious. However, baking is less messy.
Provided by Bev I Am
Categories Breakfast
Time 35m
Yield 8 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 375°F.
- In large skillet, melt the butter, then add the onion and cook over moderate heat for 3 minutes, stirring.
- Remove from heat.
- In a large mixing bowl, whisk three of the eggs till well blended, then add the cooked onions, potatoes, flour, salt, pepper, Tabasco and stir until mixture is firm.
- Form the mixture into 16 round pancakes and place on a large greased baking sheet.
- In a small bowl, whisk the remaining egg with the water, brush the top of each pancake with the egg wash, and bake the pancakes till golden brown, 20-25 minutes.
Nutrition Facts : Calories 202.9, Fat 8.7, SaturatedFat 4.7, Cholesterol 109.8, Sodium 326.5, Carbohydrate 25.2, Fiber 2.4, Sugar 3.7, Protein 6.1
SPICY INDIAN POTATO CAKES
Mashed potato's, spiced with chillies, turmeric and cilantro and then fried. Wonderful way to serve potato with a B.B.Q., goes soooo well with ribs and chicken. There won't be any left over I bet.
Provided by Brian Holley
Categories Potato
Time 13m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Mash the potato and add the rest of the ingredients, mix well.
- Divide the mixture into patties.
- In a non stick pan heat the oil and fry the patties till golden, turn them over and fry the other side.
- Eat while still hot.
POTATO PANCAKES I
This is a traditional potato pancake recipe, and is a wonderful comfort food. Serve with applesauce and sour cream for a light dinner, or with roast chicken for a hearty winter meal. You can use more flour if the mixture seems too wet.
Provided by FISHLOVE
Categories Side Dish Potato Side Dish Recipes Potato Pancake Recipes
Yield 6
Number Of Ingredients 7
Steps:
- Finely grate potatoes with onion into a large bowl. Drain off any excess liquid.
- Mix in egg, salt, and black pepper. Add enough flour to make mixture thick, about 2 to 4 tablespoons all together.
- Turn oven to low, about 200 degrees F (95 degrees C).
- Heat 1/4 inch oil in the bottom of a heavy skillet over medium high heat. Drop two or three 1/4 cup mounds into hot oil, and flatten to make 1/2 inch thick pancakes. Fry, turning once, until golden brown. Transfer to paper towel lined plates to drain, and keep warm in low oven until serving time. Repeat until all potato mixture is used.
Nutrition Facts : Calories 283 calories, Carbohydrate 46.7 g, Cholesterol 31 mg, Fat 8.4 g, Fiber 5.8 g, Protein 6.5 g, SaturatedFat 1.3 g, Sodium 414.8 mg, Sugar 2.8 g
INDIAN POTATO CAKES (ALOO TIKKI) WITH CILANTRO CHUTNEY YOGURT
Ready, Set, Cook! Special Edition Contest Entry. These little Indian spiced potato pancakes are packed with flavor. Combined with my homemade cilantro curry and yogurt sauce, it is a flavor party in your mouth.
Provided by snickels
Categories Potato
Time 35m
Yield 15 cakes, 4-6 serving(s)
Number Of Ingredients 16
Steps:
- Heat oil in frying pan to medium heat.
- Mix Simply Potatoes mashed potatoes, red bell peppers, green onions, egg, flour, cumin, coriander, turmeric powder. Allow to stand for 10 minutes.
- In the meantime, blend the cilantro, jalapeno, pistachios, lime juice and yogurt into a smooth consistency.
- Add salt to taste.
- When oil is ready, use two tablespoons to make patties, smoothing one over the other, like making a cannelle. Drop into hot oil.
- Fry each side until golden brown. If doing in batches, you can keep warm in a 200 degree oven.
- Plate them with sauce and enjoy!
Nutrition Facts : Calories 149.8, Fat 10.3, SaturatedFat 1.9, Cholesterol 49.1, Sodium 34, Carbohydrate 10.5, Fiber 2.6, Sugar 3.3, Protein 5.5
CLASSIC POTATO PANCAKES
This is the classic latke, made with little more than grated potatoes and onions, with egg and flour for binding.
Provided by Andrew Friedman
Categories Egg Onion Potato Appetizer Side Fry Hanukkah Quick & Easy Kosher Sugar Conscious Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free
Yield Makes about 24 pancakes
Number Of Ingredients 7
Steps:
- Preheat oven to 200°F. Place 2 nonstick baking sheets in oven.
- 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, then whisk in flour.
- Press potatoes and onion to extract as much liquid as possible, then add to egg/flour mixture. Season 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. Add 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 applesauce and/or sour cream.
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