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 Amazon.com.
*Image found on Amazon.com.*