Looking to add a bit more ethnic diversity to your meals? Try these delicious Indian Potato Pancakes, found in Moosewood Restaurant Low-Fat Favorites: Flavorful Recipes for Healthful Meals. This cookbook has been used by “Mom” since college – it is chock full of healthy recipes! The variation of these yummy potato pancakes calls for sweet potatoes instead of white potatoes, which provide beta-carotene. YUM!

Indian Potato Pancakes


1 1/2 cups grated white or sweet potatoes, well packed

1 1/2 teaspoons garam masala or curry powder

1/2 teaspoon salt

1/4 cup finely chopped scallions

1 egg white, lightly beaten (use 2 egg whites if using sweet potatoes)


Combine the potatoes, garam masala or curry, salt, scallions, and egg white. Warm a large, nonstick skillet. 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.

The pancakes can be topped with mango chutney or nonfat yogurt. Enjoy!

Recipe from Moosewood Restaurant Low-Fat Favorites: Flavorful Recipes for Healthful Meals, which can be purchased online at

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