Indian Spiced Potato Pancake With Mint & Yogurt Chutney Recipe

Name: Indian Spiced Potato Pancake With Mint & Yogurt Chutney
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Mint and Yogurt Chutney; 2 Green Chili, seeded and roughly chopped; Generous Handful of Mint Leaves; 1 Bunch of Cilantro, roughly chopped; 1/2 teaspoon Ground Ginger; 1/2 teaspoon Kosher Salt; 1/2 tablespoon Good Olive Oil; 1/4 cup Plain Yogurt ( I use Greek Yogurt); 1 tablespoon Lemon Juice; 1/2 tablespoon Red Onion, Minced; Indian Spiced Latke; 1/2 cup Peanut Oil; 1 pound Russet Potatoes, peeled and grated; 2 Large Eggs, lightly beaten; 3/4 cup Spanish Onion, grated; 2 1/2 teaspoons Kosher Salt; 1/2 teaspoon Ground Ginger; 1/2 teaspoon Ground Cumin; 1/4 teaspoon Ground Tumeric; 1/4 teaspoon Chili Powder; 1 tablespoon Cilantro, finely chopped; 1/2 cup Original Panko Breadcrumbs (optional, but adds extra crunch)

Servings: persons

Mint and Yogurt Chutney
2 Green Chili, seeded and roughly chopped
Generous Handful of Mint Leaves
1 Bunch of Cilantro, roughly chopped
1/2 teaspoon Ground Ginger
1/2 teaspoon Kosher Salt
1/2 tablespoon Good Olive Oil
1/4 cup Plain Yogurt ( I use Greek Yogurt)
1 tablespoon Lemon Juice
1/2 tablespoon Red Onion, Minced
Indian Spiced Latke
1/2 cup Peanut Oil
1 pound Russet Potatoes, peeled and grated
2 Large Eggs, lightly beaten
3/4 cup Spanish Onion, grated
2 1/2 teaspoons Kosher Salt
1/2 teaspoon Ground Ginger
1/2 teaspoon Ground Cumin
1/4 teaspoon Ground Tumeric
1/4 teaspoon Chili Powder
1 tablespoon Cilantro, finely chopped
1/2 cup Original Panko Breadcrumbs (optional, but adds extra crunch)

1
Put all ingredients in a blender and mix until a course paste forms.
2
Pour chutney into an airtight container and refrigerate until ready to serve. It will hold for up to four days.
3
Squeeze out all water from grated potatoes. Let the potatoes sit in a colander after squeezing, because more water will come out. Just continue to squeeze. Place in a medium bowl once as dry as you can get them.
4
Add eggs, grated onion, salt, ginger, cumin, tumeric, chili powder, cilantro and panko to grated potatoes. Combine well to make sure all the potatoes are covered with the indian spices and cilantro.
5
Heat peanut oil in a skillet over medium-high heat. Drop a piece of potato in the oil, when the potato is bubbling the oil is ready.
6
Form the potato patties using no more than 1/4 cup of the potato mixture. Add each patty to the hot oil. Do not touch the patty until you see a golden brown crust beginning to form on the bottom of the patty. Once brown, then flip and allow the other side to reach a golden brown. Repeat.
7
Serve each patty on a plate with a dollop of mint and yogurt chutney, or serve the chutney in a small bowl next to a large plate of patties.

429

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 22 ingredients. The key ingredients include: Mint and Yogurt Chutney, 2 Green Chili, seeded and roughly chopped, Generous Handful of Mint Leaves, 1 Bunch of Cilantro, roughly chopped, and more.

Yes, Indian Spiced Potato Pancake With Mint & Yogurt Chutney falls under the Breakfast category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Indian Spiced Potato Pancake With Mint & Yogurt Chutney

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