Indian Potato Pancakes

READY IN: 26mins
Recipe by MarieRynr

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.

Top Review by Random Rachel

Delicious!!! They were so good that after I tested one, I made a second batch while my first batch was cooking. I did use the whole egg.

Ingredients Nutrition


  1. 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.
  2. 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.
  3. VARIATION: replace the white potatoes with sweet potatoes and use 2 egg whites.

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