Indian Potato Pancake Mix

READY IN: 25mins
SERVES: 24-30

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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!
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