1/2 Photos of 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.
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Units: US | Metric
- 1Combine 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.
- 2cook 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.
- 3VARIATION: replace the white potatoes with sweet potatoes and use 2 egg whites.
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Nutritional Facts for Indian Potato Pancakes
Serving Size: 1 (321 g)
Servings Per Recipe: 1
- Amount Per Serving
- % Daily Value
- Calories 28.5
- Calories from Fat 0
- Total Fat 0.0 g
- Saturated Fat 0.0 g
- Cholesterol 0.0 mg
- Sodium 222.8 mg
- Total Carbohydrate 6.1 g
- Dietary Fiber 0.6 g
- Sugars 0.3 g
- Protein 1.0 g